Asian vegetable salad with mango & two types of prawn
60 min
easy
serves 4
Ingredients
12 large prawns
1 large orange carrot
1 large yellow carrot
1 courgette
About 20 sugar snap peas (alternatively: green beans)
Some bean sprouts
50g pickled ginger (available in Asian shops, alternatively: a few grams of fresh ginger)
1 mango
Fresh coriander (optional)
3 tbsp sesame seeds (black, white or mixed)
2 limes
3 tbsp soy sauce
90 ml white balsamic vinegar
220 ml olive oil
Salt
Chilli
110g flour
170 ml cold sparkling water
10 g baking powder
Panko breadcrumbs (from the Asian shop, alternatively: normal breadcrumbs)
1 tbsp seed oil
Oil for deep-frying
1 large orange carrot
1 large yellow carrot
1 courgette
About 20 sugar snap peas (alternatively: green beans)
Some bean sprouts
50g pickled ginger (available in Asian shops, alternatively: a few grams of fresh ginger)
1 mango
Fresh coriander (optional)
3 tbsp sesame seeds (black, white or mixed)
2 limes
3 tbsp soy sauce
90 ml white balsamic vinegar
220 ml olive oil
Salt
Chilli
110g flour
170 ml cold sparkling water
10 g baking powder
Panko breadcrumbs (from the Asian shop, alternatively: normal breadcrumbs)
1 tbsp seed oil
Oil for deep-frying
What pairs well with prawn?
This complex dish has it all: it combines delicious, exotic elements with spicy notes. A full-bodied Gewürztraminer is an excellent choice. This complements the dish wonderfully with its full-bodied exotic flavour. A deliciously aromatic note offers a lovely contrast to the hot and spicy components of this dish. Alternatively, you could opt for a Moscato giallo, which cannot compete with the opulence of a Gewürztraminer, but instead offers subtly exotic aromas and a round, creamy texture.
Preparation
Step 1
Peel the prawns and use a small knife to remove the intestines by making a slight cut along the back of the prawn to pull out the intestines. Cut eight of the twelve prawns in half lengthways and chill for later use. Leave the other four prawns whole and chill them too.
Step 2
Mix the flour, mineral water, baking powder and seed oil to make a batter for the four whole prawns, pass through a fine sieve and coat the prawns first in the batter and then in the panko breadcrumbs.
Step 3
Mix the white balsamic vinegar and olive oil with a whisk to make a homogeneous dressing and set aside.
Step 4
Peel the carrots and cut them into fine vegetable strips (julienne) together with the courgettes. Boil the sugar snap peas for about a minute, rinse in ice water to stop the cooking process immediately and cut into fine julienne. Peel the mango and cut about 3 thin slices per person. Pluck the coriander from the stalks, wash if necessary and pat dry. Toast the sesame seeds briefly in a pan without fat until they develop their nutty flavour, then immediately transfer to a cold pan to stop the toasting process. Also cut the pickled ginger into fine julienne and set aside.
Step 5
Mix the carrots, courgettes, sugar snap peas, coriander, bean sprouts and ginger in a bowl. Grate the zest from the two limes and add to the vegetables with the lime juice, salt, chilli, dressing and soy sauce and season to taste. Sear the halved prawns in a non-stick pan and add to the salad.
Step 6
Arrange the salad in a deep plate (using a ring if necessary). Sprinkle some toasted sesame seeds on top and place the mango on one side of the salad in a fan shape. Deep-fry the breaded prawns in oil at 190° until golden brown, drain on kitchen paper, season lightly with salt and place on the other side of the salad. Serve immediately.
