1 Tbsp soy sauce
2 tsp fish sauce
6cm piece ginger
2 long red chillies
3 cloves garlic, crushed
1 Tbsp palm sugar
1 large green mango
1 Lebanese cucumber, peeled and deseeded
2 eschalots, thinly sliced
1⁄2 bunch mint, leaves picked, torn
1⁄2 bunch Thai basil, leaves picked, torn
24 medium green King prawns
Cooking oil spray, to grease
Fried shallots, to serve
Peel and segment limes, then squeeze the juice from remaining lime centres into a small bowl, reserving lime segments. Add soy and fish sauces to lime juice, then finely grate in 1 Tbsp of ginger. Finely chop 1⁄2 of 1 chilli and add to soy mixture with garlic and sugar. Stir to combine and set aside.
Peel mango and cut into fine matchsticks, then put in a large bowl. Cut cucumber and remaining ginger into matchsticks, then add to mango. Thinly slice remaining chillies and add to mango with eschalot, herbs and reserved lime segments. Toss to combine and set aside.
Preheat a barbecue grill to high. Lightly spray prawns with cooking oil, then grill until cooked through and lightly blackened. Peel and toss into mango salad. Drizzle with lime dressing, then scatter over fried shallots and serve.