Prawn and Mango Noodle Salad

Chef Wans traditional Malaysian salad known as a kerabu is a taste-tingling combination of sweet, spicy, hot and sour flavours
By Chef Wan
Prawn and Mango Noodle Salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 500 g freshwater prawns
  • 200 g glass noodles
  • 2 mango, 1 ripe, 1 unripe, peeled and finely sliced
  • 2 lime leaves, finely sliced
  • 15 g chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • 55 g crisp fried shallots
  • 60 ml fish sauce, see Cooks note below
  • 1 lime, juice only
  • 1 pinches sugar
  • salad greens, to serve
  • 85 g peanuts, roasted and ground, to garnish

For the paste

  • 6 red chillies
  • 225 g dried shrimps, soaked in hot water and drained
  • 2 tbsp shrimp paste, toasted
  • 3 cloves garlic, peeled
  • 3 tbsp grated palm sugar
  • 2 tomatoes, chopped

Tips and Suggestions

Nam pla is a thin, brown, salty, fermented fish sauce, available from Asian markets or from the Asian section of supermarkets.


1. For the finely pounded paste: put all the ingredients into a mortar and grind with the pestle until they form a fine paste. Alternatively, process all the ingredients in a food processor until finely ground.

2. Peel the prawns and blanch briefly in a saucepan of boiling water until they just change colour. Refresh under cold water and drain well.

3. Pour boiling water over the glass noodles and soak until softened and translucent. Run under cold water for 3 minutes to remove any excess starch. Drain well.

4. In a large bowl, combine the prawns, noodles, finely pounded paste, mango, herbs, fried shallots, nam pla and lime juice and mix well. Season to taste with salt and a pinch of sugar. Add more lime juice to taste.

5. To serve, line a serving dish with salad greens, put the prawn and mango mixture on top and garnish with ground peanuts.

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