Green Mango Salad with Grilled Lemongrass Prawns

• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt
• 1 stalk lemongrass roughly chopped (woody outer leaves discarded)
• 1 each ginger 3cm piece, fresh, peeled and roughly chopped
• 3 cloves garlic peeled
• 3 each kaffir lime leaves chopped
• 1 tablespoon vegetable oil or groundnut
• 16 each shrimp up to 20, tiger prawns, peeled with tail tips on
• 1 clove garlic finely chopped
• 1 each red chili peppers seeded and finely chopped
• 1 teaspoon sugar, superfine golden
• 1 tablespoon fish sauce thai
• 2 each limes juice
• 6 each shallots peeled and finely sliced
• 1 tablespoon vegetable oil
• 2 each mangos green, peeled, stoned and cut into strips
• 1 tablespoon lime juice
• 6 each cherry tomatoes cut into quarters
• 2 tablespoons peanuts roasted and crushed
• 1 x cilantro 1 handful, freshly chopped

1. In a food processor, blend white pepper, salt, lemongrass, ginger, garlic, lime leaves and oil into paste.
2. Cover prawns with marinade and leave to marinate for at least an hour.
3. Pound together the chili, garlic and sugar in a pestle and mortar into a rough paste Add the fish sauce and lime juice, then season to taste.
4. Fry half the shallots in the oil for about 5 minutes until crisp.
5. Drain these on kitchen paper.
6. Toss the mango in the lime juice, then mix with raw shallots, tomatoes and dressing.
7. Spoon onto plates and top up with peanuts, fried shallots and coriander.
8. Heat a griddle pan until almost smoking.
9. Grill the prawns for 1 or 2 minutes on each side until golden and slightly charred.
10. Pile the salad onto a plate and add prawns.
11. Make 2 main dish or 4 appetizer.

white pepper, salt, outer, ginger, garlic, lime, vegetable oil, shrimp, garlic, red chili peppers, sugar, fish sauce thai, limes juice, shallots, vegetable oil, mangos green, lime juice, cherry tomatoes, peanuts, cilantro

Taken from recipeland.com/recipe/v/green-mango-salad-grilled-lemon-50610 (may not work)