SEVEN COUNTRIES IN ONE PLATE mango and prawn salad

seven countries

This is what happens when we do not have our own produce. Thai mangoes are in season and I love it with prawns. There are many recipes to pair up these two beautiful ingredients but I picked the easy way out due to my busy schedule at work.

Mangoes from Thailand

Prawns from Indonesia

Cherry Tomatoes from Cameron Highlands, West Malaysia

Avocado from Australia

Lemon from Turky

Olive Oil from Italy

Black Pepper Corns from Sarawak, East Malaysia, Borneo

Sea Salt from France

Dried herbs from Australia

photo (9)

Bring a pot of water to boil and squeeze in a wedge of lemon juice. Cook prawns with shell on. Transfer prawns into ice water. Remove shell and vein then slice into half. Cut mango, tomatoes and avocado into bite size.

In a small bowl, mix olive oil, pepper, salt, lemon juice and herbs. Pour over the above and mix well. 

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67 thoughts on “SEVEN COUNTRIES IN ONE PLATE mango and prawn salad

    1. Thanks Ingrid! These Thai mangoes are really sweet. And not pricey when they are in season. Last night, I just ate another on its own for dexxert. 🙂

  1. Danny, I love all the flavors! Absolutely refreshing. I agree with Now at Home Mom; loving the mango!!

  2. This is such a creative way of thinking! I’ve never really listed out the origins of the ingredients that I use in a dish. It’s like international culinary travel in one place.

    1. Thank you very much Anne. I would have to agree this is good for a place like here which has summer all year round. I suppose tropical fruits like papaya and honey dew may work too.

  3. awesome idea to document where each ingredient is from. i’m sure we would all be surprised as to how many different ingredients come from various countries and continents. beautiful recipe!

    1. Hi Lindsey, I’m happy you like it. I may have the chance to taste ingredients from all over the world but believe me that I am missing the joy of getting local fresh produce. 🙂

  4. Looks delicious Danny! We don’t import many things here in Australia so I don’t think I could easily make an international salad like yours 😉 Importation is both a good and a bad thing in many ways… it’s great because you get to try things that your country doesn’t grow whilst eating things out of season. It’s not-so-good because of the food miles, less support for local producers and less freshness. Oh well, you win some and you lose some! Will try your recipe nonetheless!! 🙂

    1. Thank you so much my friend. What you said is so true. We can’t have the best of both worlds. One major ingredient that I will never get it here is big, fresh, juicy, sweet, vine ripen tomatoes……all of them are sour because they are harvest way before they are good then travel many miles to be here. That’s why I can only go for canned tomatoes in my recipes….sometimes I do get sweet cherry tomatoes from The Cameron highlands in west Malaysia if I am lucky. 🙂

      I have been to Australia a few times and I always go crazy in the farmers market. Lol !! 🙂

  5. well Danny you may not grow your own produce..but you do have “the best of the best” .. i would love to get my hands on those mangos! salad looks just beautiful with all the colors, but i love how you just left it simple, no heavy dressing, just letting the flavors reallly shine through, i bet this is just a really refreshing salad… lovely post..sarah

    1. Sarah! I am so happy to hear from you 🙂
      Thank you very much for your nice comment my friend. I am delighted that the flavors from different countries combined well. I love using light salad dressing ever since I learn to mix my own and it work well for this recipe. I hope you are able to get Thai mangoes over there too. It is pretty different in appearance and flavor from the big round version.

        1. This is a happy moment! Thank you for trying it out and letting me know my friend. I really appreciate it. I am so glad it worked out for you and your husband. 🙂

  6. What a beautiful salad Danny! Those colors are so bright and vivid. I’m loving the mango and avocado in it. Not only is it beautiful, but I’m sure the taste is wonderful. I eat avocados daily!

    1. Thank you very much Brandi. I love this avocado too! It is from Australia which is a lot creamier as compared to other regions. I bought 3 of them. And I had to confess that I’ve gone back to your Avocado Hummus recipe and made a dip last night. I make do with the ingredients I have on hand and it still turn out great! Yummy! 🙂

    1. Hi chefconnie, Thank you very much for stopping by. Mango and shrimp are really good partners. Can’t wait to try out more recipes and pair them together again.

    1. We really do have ingredients from all over the globe. It is great in a way but the setback is that most produce are no longer fresh when they reach here. And most often, they are being harvest way before it is good.

  7. I love mango salad, but I haven’t tried it with prawn. Would a little fresh cilantro also work well in this salad? (It is a favourate combination of mine.) Very clever idea to attribute each element to a country! How can you resist seven countries on one plate?

    1. Mango and prawn are really good friends. Cilantro is also known as Coriander over here. And yes! I am sure it will work very well in this salad. That is such a lovely ingredient to add in. Thank you for the great idea. I will want to try it as well. 🙂

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