Mango Salad with Prawns (Ngom Swai)

Green mango and shrimp tossed with Chrouk Metae and Thai basil; a mouthwatering salad for a hot summer day.

Ngom Swai – Grated green mango and shrimp tossed with Chrouk Metae and Thai basil.
Prep Time: 15 minutes
Cook Time: 5 minutes
Course: Salad
Cuisine: Cambodian
Keyword: Mango
Servings: 6
Calories: 147kcal
Author: Channy Laux



  • Prepare Dressing: Combine Chrouk Metae, fish sauce and palm sugar, mix well and set aside.
  • Saute Shrimp: Saute shrimp with shell-on in 1 teaspoon of oil and a dash of salt. Peel, slice lengthwise and devein. Chill for at least an hour.
  • Mango: Peel, grate and chill for at least an hour.
  • Toss just before serving: Reserve some shrimp for garnish, place all ingredients in a large bowl, mix well.

Nutrition Facts

Calories: 147kcal | Carbohydrates: 14g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 907mg | Potassium: 201mg | Fiber: 1g | Sugar: 12g | Vitamin A: 888IU | Vitamin C: 31mg | Calcium: 140mg | Iron: 2mg


* Substitutions:

  • Substitute Thnot Sugar with granulated sugar
  • Substitute green mango with Granny Smith Apple

Serving Suggestions:

Garnish with dried shrimp and fresh whole chili
Serve with deep-fried crispy rice squares
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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