Their prawn and mango salad with nahm jim recipe
Since he came second in Masterchef 2010, Callum Hann has been working and learning in some of Australia’s best kitchens and teaching students how to cook and eat well. In 2011 he started his own cooking school in Adelaide, Sprout Cooking, with health professional Themis Chryssidis. and has published two books, The Starter Kitchen and I’d Eat That!
Why do you love this recipe?
It’s perfect for summer. Light and fresh, the salad takes advantage of seasonal produce and it’s exactly the kind of food we love eating in warmer weather. Prawns cook so quickly that even the most time poor person can make this tasty and healthy dish!
What makes it perfect for Christmas?
Christmas is all about family, and whilst the food is important is shouldn’t become stressful. The salad ingredients can be chopped in advance, the dressing can be made and the prawns can be cooked in a pan or outdoors on the BBQ. Convince a few family members to help out with the dishes and you’re sorted! It’s also a great dish to use those leftover Christmas prawns.
Where can you purchase the ingredients?
There’s no tricky or hard-to-find ingredients in this recipe. Pick up everything from your green grocer or local supermarket, but we recommend purchasing your prawns from a fishmonger. South Australia has some of the best seafood in the world so take advantage of it!
What would you pair with it?
A glass of riesling would pair perfectly, or even a crisp apple cider on a warm summers afternoon. Serve it with other seasonal salads, seafood and cold meats and you’re on your way to a stress-free Christmas.
What’s your top Christmas day cooking tip?
Do as much as possible of the preparation in the days leading up to Christmas so that most of the hard work is done. Make any sauces, dressings, cold desserts in advance and have vegetables chopped. Don’t be afraid to ask for help, if everyone pitches in and does their little bit it makes Christmas easy.
– RECIPE –
20 Large peeled and deveined prawns
1 Tablespoon rice bran oil
2 Lebanese cucumbers, deseeded and diced
1 Punnet cherry tomatoes, halved
1 Mango, flesh removed, diced
3 Spring onions, finely sliced on an angle
Small handful fresh mint leaves, torn
Small handful coriander leaves
1 1/2 Tablespoons fish sauce
1 Tablespoon brown sugar
Juice of two lemons
1 Garlic clove, finely grated
2cm Piece ginger, finely grated
1 Long green chilli, deseeded and finely sliced
- To make the nahm jim, stir fish sauce, brown sugar and lemon juice together until sugar dissolves. Stir through garlic, ginger, and green chilli.
- Combine cucumbers, cherry tomatoes, mango, spring onion, mint and coriander in a large bowl.
- Heat the oil in a frying pan over high heat. Add the prawns, and cook for 30 seconds – 1 minute each side or until golden brown and just cooked through.
- Stir nahm jim and prawns through the salad. Transfer salad to a large platter then serve