Ham, Prawn & Green Mango salad -

Preparation time: 20 mins
Difficulty: Easy
Serves: 12 people

Meal course: Salad & Sides
Posted by: oneandonly
Posted on: December 22, 2017

OK, I know what you’re thinking… Ham, prawns AND green mango…?
But it really, truly works, trust me. The salty, smoked ham, sweet prawns and tart mango are actually quite a harmonious match.
This is just about the best way I can think of to re-purpose your Christmas ham and prawn leftovers (which lets face it, most people have them) in a way they can proudly attend any boxing day BBQ or beyond.
You could totally substitute the ham for leftover turkey meat too. Ah-mazing!!

Peeled cooked prawns - as many as you’ve got left ***
1 cup diced Ham on the Bone (or diced roast turkey meat)
2 Green Mangoes ***
1/2 Chinese Cabbage
2 whole Spring Onions
1 cup Bean Shoots
1 sml bunch of fresh Coriander

Dressing
2 limes – zested and juiced
1 tbs rice Wine Vinegar
3 tbs Fish sauce
1/2 cup Water
2 tbs grated Palm Sugar
1 long Red Chilli
1 tsp grated Ginger
1 small garlic Clove

Peel the green mangoes and grate the flesh or finely slice using a julienne slicer (I got a julienne slicer from an Asian grocer for less than a tenner - well worth the purchase).
Finely slice the Chinese Cabbage, Spring Onions and the stems from the coriander - reserve the leaves. Mix together in a large bowl with the mango, bean shoots and diced ham. Roughly chop most of the coriander leaves (saving a few whole for garnish) and toss in too. Dice half the prawns into small pieces (to make them go further) and add to the salad - reserving the whole prawns for garnish.
To make the dressing – place the dressing ingredients into a mini processor and whiz until combined. Adjust the seasoning if necessary.
Pour over enough dressing to thoroughly coat and mix well - any remaining dressing will last for a week in the fridge. Transfer to your serving plate and garnish with the remaining coriander and whole prawns. Serve immediately.
*** TIP: Most people have prawns leftover after Christmas so basically, put as many as you can in this salad because they make it amazing and who doesn't love a prawn! If you are buying them to make this salad, then I'd suggest around 400gms of unpeeled prawns.
*** TIP: Green Mango is not to be confused with regular 'fruit bowl' mangoes. It's a firm, super tart mango with a very green skin and light green flesh and is readily available in Asian grocers or some specialty supermarkets. The tartness works perfectly in this salad, but you could substitute for Green Papaya if unavailable.
*** TIP: If you are taking this salad to a barbie or not serving straight away, you can combine all the fresh salad ingredients ahead of time but DO NOT dress the salad until just prior to serving otherwise the cabbage and bean shoots will go limp.