Kerabu Mangga Udang (Green Mango & Prawn Herb Salad)

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

90 g prawns (peeled, deveined)90g
8 g peanuts (crushed)8g

Vegetables· 3

20 g shallots (thinly sliced)20g
8 g red chili (finely sliced)8g
8 g mint leaves8g

Spices· 2

2 g sugar(staple)2g
pinch of salt(staple)1g

Fruit· 2

80 g green mango (fine julienne)80g
juice of ½ lime (~12 g)12g

Fats & oils· 1

6 g desiccated coconut (toasted)6g

2 min · hands-free
Bring a small pot of water to a gentle simmer, drop in the prawns and poach for 2 min until they curl and turn pink, then drain and cool.
Why? Poached prawns cost only a few dozen kcal a serving, while battered fried prawns soak up oil and double the calories — kerabu is all about freshness, so poaching is the way.
Tip: Scoop the prawns out the moment they curl and turn pink — overcooking makes them rubbery.
02:00
Next up:In a dry pan over low heat, toast the desiccated coconut until golden and fragrant, ~2 min, then set aside.
2 min · hands-free
In a dry pan over low heat, toast the desiccated coconut until golden and fragrant, ~2 min, then set aside.
Why? Toasting doubles the coconut's aroma, so just 6 g lays a nutty, roasted note across the whole bowl — no need for the heaps of fat-laden kerisik a traditional kerabu piles on.
Watch out: Coconut burns in seconds — keep it moving and pull it off the heat the moment you smell it toast.
02:00
Next up:In a large bowl, squeeze in the lime juice, stir the sugar and salt until dissolved, then mix in the sliced shallots and red chili to make the dressing.
In a large bowl, squeeze in the lime juice, stir the sugar and salt until dissolved, then mix in the sliced shallots and red chili to make the dressing.
Why? Lime juice balanced with a touch of sugar is the freshest possible dressing base — not a drop of oil or mayo, with the sour-spicy-savoury-sweet balance built entirely from whole ingredients.
Next up:Add the green mango, cooled prawns and mint leaves to the bowl, toss gently with the dressing, then scatter the toasted coconut and crushed peanuts on top.
Add the green mango, cooled prawns and mint leaves to the bowl, toss gently with the dressing, then scatter the toasted coconut and crushed peanuts on top.
Why? Tossing everything at the very end keeps the mango and mint crisp — serve it right away, because sitting too long makes the mango weep and the mint darken, dulling the whole salad.
Tip: Add the peanuts only just before serving to keep their crunch against the soft prawn and mango.