RECIPE CARD - Janelle Bloom t salad Thai prawn, mango & coconu Serves 4 INGREDIENTS: wns 500g cooked medium king pra rs ppe 24 wonton wra Peanut oil, for deep frying 2 green mangoes (see JB tip) 200g snow peas, topped seeds 2 lebanese cucumber, halved removed 4 green onions, thinly sliced d 11/2 cups bean sprouts, trimme es leav t min ll sma 2/3 cup sted 3/4 cup shredded coconut, toa Dressing 1/4 cup coconut milk 1 garlic clove, crushed et 2 tablespoons chilli jam or swe chilli sauce 1 lime juiced 1 teaspoon brown sugar METHOD: ng prawn wns through the centre (retaini Peel, de vein and halve the pra ate until required. shape) if large, cover and refriger until golden and rs one at a time in peanut oil Deep fry the wonton wrappe set aside to cool. crisp, drain on a wire rack and julienne peeler e mango with an asparagus or Meanwhile, peel and thinly slic strips and w peas and cucumber into thin and place into a bowl. Cut sno prawns and t , bean sprouts, mint, coconu add to the mango. Add onions and toss to combine. op jar and e all the ingredients in a screw-t To make the dressing, combin shake to combine. chips and serve. d, toss gently. Top with wonton Pour the dressing over the sala ripe regular Asain variety they are not unJB tip: Green mangoes are an e green som and res sto y cer asian gro mangoes. They are available from large firm included) not close asian stores grocers. For those of you (me (available s le Nov-feb) or Calypso mangoe mangoes such as R2E2 (availab stitute sub d. Green papaya is a suitable sept-march) are equally as goo ST R AT H F I E L D when mangoes not available. FEST IVAL 2012 RS A S I A N F L AV O U