Mango Prawn Thai Salad

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing Mango Prawn Thai Salad recipe is a delightful combination of sweet mangoes, succulent prawns, and vibrant Thai flavors. The juicy mangoes add a tropical twist to the dish, while the prawns provide a delicious seafood element. The salad is tossed in a tangy Thai dressing, infused with hints of lime, fish sauce, and chili for a perfect balance of flavors. It's a light and healthy option that can be enjoyed as a main course or as a side dish.

Keywords: Mango, Prawn, Thai Salad, Refreshing, Tropical.

Mango prawn thai salad recipe details

Mango prawn thai salad recipe, recipe Rating: 4.6
Number of votes:108

A sweet, tangy and spicy Thai-inspired salad, served warm with with prawns, mango and cashews.
Ready in: 40 mins

Ingredients

Serves: 2

• 2 tablespoons peanut oil
• 1 pound large prawns, peeled and deveined
• 1 tablespoon chopped garlic
• 1 1/2 teaspoons pickled ginger – the pink sweet tasting kind found in sushi restaurants
• 1/2 cup Mirin – sweet Japanese rice wine
• 1 tablespoon rice vinegar
• 1/2-1 teaspoon soy sauce
• 1 tablespoon fish sauce
• 1/2 tablespoon red pepper flakes, or to taste
• 1/2 cup julienned carrot strips
• 1 thinly sliced red onion
• 1/4 cup chopped cashews
• 1/4 to 1/2 cup chopped green onion
• 1 ripe mango, cubed
• Juice of 1/2 fresh lime
• pinch of sugar
• pinch of salt
• 1 heart of Romaine lettuce, chopped into bite size pieces

Preparation method

Prep: 30 mins | Cook: 10 mins

1. Heat oil in wok until very hot. Add in shrimp. As shrimp begin to pink up, add garlic and ginger. Cook for 1 minute and add in Mirin, rice vinegar, soy sauce, fish sauce and red pepper flakes.
2. Add carrot strips, red onions, cashews and green onions. Stir fry for 1-2 minutes. Add mango and lime juice. Add a pinch or two of white sugar and salt to taste.
3. Remove from heat and place over Romaine lettuce, spooning sauce over same.
4. Serve immediately.