Grilled Prawn and Mango Salad

Since you can’t all come down to The Good Son, Chef Vittorio Colacitti has been good enough to let us bring The Good Son to you. When Michelle and I had our Mommies’ Night Out and dined at The Good Son, this dish, Grilled Prawn and Mango Salad was prepared for us – and I have been wanting to go back for it ever since.

“Truth” Dressing

What you need:

– 1 Anaheim chili pepper
– 1 1/2 lime (juiced)
– 2 tbsp Palm sugar
– 1/4 shallot
– 4 tbsp grapeseed oil
– 2 dashes of fish sauce

What you do:

Roughly chop Anaheim chili, shallot and palm sugar. Place in blender.

Blend on low speed until smooth (add a touch of water if needed to loosen mixture). Slowly add grapeseed oil until fully emulsified, then add lime juice.

Mango Salad

What you need: 

– 3 large green mangoes
– 1 large carrot
– 1 medium daikon

What you do:

Using a mandoline, julienne vegetables (or use shredding attachment on food processor) and set aside.

Grilled Prawns

What you need: 

– 5 large prawns
– 2 tbsp red curry paste (Aroy-D brand recommended pinch of salt
– 2 tsp vegetable oil

What you do:

Combine ingredients in a bowl. Marinate for 10 minutes. Grill or roast in oven until translucent (1 minute per side).

Assembly:

Combine “Truth” dressing and julienned vegetables. Top with grilled prawns. For additional garnish and texture add any combination of the following: cilantro, thinly sliced chili, roasted peanuts, squeeze of lime juice.

Serve family style or in portions.

So, what are you going to do? Make this dish or make reservations – it’s definitely worth it either way!