Mango prawn thai salad recipe

Mango Prawn Thai Salad
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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.
Reference: Mango prawn thai salad recipe
Recipe type: xarchivex
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