For the Green Mango Salad

• Using a medium to large grater (the kind you would use for cabbage salad), grate 
 the mango flesh into a mixing bowl. Keep in mind there is a large, flat seed at the 
 mango’s centre.

• Peel and grate the carrots.
• De-seed and cut the tomatoes into strips.
• Blend together the chilli, garlic, lime juice, sugar and fish sauce.
• Combine with the rest of the ingredients.
• Add salt, pepper and chilli to taste.

For the prawns

• Use your fingers to peel back the outer shell, starting from the head and working towards the tail. The tail can be removed or kept on for decoration.
• Cut down the centre of the prawn’s back with a paring knife. Make a shallow cut that is just deep enough to reveal the vein. Dig the vein out with the tip of your knife.
• Boil a small amount of water in a saucepan. Fill a large saucepan with 1 to 2 inches 
 (2.5 to 5cm) of water and heat on the stove over a high heat. Place a steamer rack inside the saucepan as the water comes to the boil.
• If desired, add lemon juice and salt to the water instead of to the prawns. This creates 
 a more subtle flavour, allowing more of the prawn’s natural taste to come through.
• Steam the prawns until they turn opaque. Standard-size king prawns will cook in about 3 minutes, covered, once steam starts building inside the pan.

For the tomato soup

• Simply combine all the ingredients together, including the toast, in a blender. 
 Blending for 2 minutes ensures a smooth consistency. NB: Gazpacho improves with age, so make the day before if possible and refrigerate overnight.
• The olive oil is optional but adds flavour and texture.
• Strain the soup to ensure it is as smooth as possible.
• To serve, pour 1 cup of gazpacho into a soup dish, arrange the mango salad in the 
 centre and place 3 steamed prawns on top.
• Add some mint and coriander leaf as garnish and serve immediately.