Warm Mango and Prawn Salad

Deselect All

4 1/3 ounces snow peas (mangetout)

Two 10-ounce semi-ripe (but not green) mangos, peeled and julienned

1 handful mixed fresh mint, Vietnamese mint, basil and perilla leaves, sliced

Dressing:

1 tablespoon vegetable oil

2 teaspoons Dijon mustard

2 teaspoons rice wine vinegar

Sea salt and freshly ground black pepper 

2 tablespoons vegetable oil

3 red Asian shallots, thinly sliced

One 1-inch piece fresh ginger, peeled and julienned

1 pound large raw prawns, peeled and deveined, tails intact

Juice of 2 limes