Mango Prawn Thai Salad

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4.6154

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.