Caribbean Plate: Green Mango Salad with Poached Prawns
By Sarah Greaves-Gabbadon
CJ Travel Editor
Come home from your vacation with a few extra pounds? We’ve all been there. Those pina coladas and double desserts will get you every time. So now you’ve returned to reality it’s time to cut back on the calories, and this simple salad from chef Dylan Benoit at Grand Cayman’s Mizu Asian Bistro + Bar will help you trim down as you eat up. It incorporates four major flavor profiles (hot, sour, salty and sweet) as well as green Caribbean mangoes, which bring a welcome tang and crunch to this refreshing waistline reducer. Dieting was never so delicious.
Ingredients
1 large, under-ripe mango, julienned
½ carrot, julienned
¼ red onion, julienned
¼ cup toasted and chopped peanuts
fresh cilantro
fresh basil
Dressing
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons lime juice
1 thai green chili, thinly sliced
Method
Poach the prawns in salted water with lime. Once cooked, put into ice water to stop the cooking. Remove after a few seconds and set aside. Mix the mango, carrot and red onion in a bowl with two tablespoons of the dressing. Place salad on a plate or bowl and top with chopped peanuts, cilantro, basil and poached prawns.
— CJ
