Prawn and mango salad

This looks like a yummy dish. Will have to try this soon I think.

Ingredients

• 1 red onion, halved, coarsely chopped
• 1/4c tomato paste
• 4 garlic cloves, crushed
• 1 small red chilli, finely chopped
• 1 lemon, rind grated
• 2 tsp grated fresh ginger
• 1 tsp tumeric
• 1 tbs fish sauce
• 1 tsp sesame oil
• 2 tbs peanut oil
• 500g green prawns, peeled and deveined
• 1 slice frozen white bread, crusts removed, coarsely chopped
• 2 tsp caster sugar
• Steamed jasmine rice, to serve

Mango salad

• 1 bunch asparagus, woody ends trimmed, halved
• 150g snow peas, trimmed, sliced lengthways
• 2-3 lebanese cucumbers, thinly sliced
• 2 mangoes, peeled, thinly sliced
• 2 tbs fresh lime juice
• 2 tsp caster sugar
• 1 tsp grated fresh ginger

Directions

1. For the salad, place asparagus in microwave safe bowl and cook, covered, on high for 2 minutes. Add snow peas and cook for a further 40 seconds. Refresh under cold water. Place the asparagus, snow peas, cucumber and mango in a bowl. Whisk together lime juice, suger and ginger in a jug.
2. Place the onion, tomato paste, garlic, chilli, lemon rind, ginger, tumeric, fish sauce and sesame oil in the jug of a blender and blend until smooth.
3. Heat oil in a frying pan over medium high heat. Add onion mixture and cook for 2-4 minutes until aromatic. Add prawns and cook for 1 minute or until prawns curl and change colour. Add bread and sugar and stir to combine.
4. Drizzle salad with dressing and serve topped with prawns. Serve with steamed rice if desired.