Name: Thai Mango-Prawn Salad
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Peanut oil - 2 tablespoons; Large shrimp, peeled and deveined - 1 pound; Chopped garlic - 1 tablespoon; Chopped pickled ginger - 1 ½ teaspoons; Mirin (Japanese sweet wine) - ½ cup; Fish sauce - 1 tablespoon; Rice vinegar - 1 tablespoon; Red pepper flakes, or more to taste - ½; Red onion, thinly sliced - 1; Matchstick-cut carrots - ½ cup; Chopped cashews - ¼ cup; Chopped green onions, or more to taste - ¼ cup; Ripe mango, cubed - 1; Lime, juiced - ½; Soy sauce, or more to taste - ½ teaspoon; White sugar - 1 pinch; Romaine hearts, chopped into bite-sized pieces, or more to taste - 1

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Thai Mango-Prawn Salad

1. Peanut oil - 2 tablespoons

2. Large shrimp, peeled and deveined - 1 pound

3. Chopped garlic - 1 tablespoon

4. Chopped pickled ginger - 1 ½ teaspoons

5. Mirin (Japanese sweet wine) - ½ cup

6. Fish sauce - 1 tablespoon

7. Rice vinegar - 1 tablespoon

8. Red pepper flakes, or more to taste - ½

9. Red onion, thinly sliced - 1

10. Matchstick-cut carrots - ½ cup

11. Chopped cashews - ¼ cup

12. Chopped green onions, or more to taste - ¼ cup

13. Ripe mango, cubed - 1

14. Lime, juiced - ½

15. Soy sauce, or more to taste - ½ teaspoon

16. White sugar - 1 pinch

17. Romaine hearts, chopped into bite-sized pieces, or more to taste - 1

How to cook deliciously - Thai Mango-Prawn Salad

1. Stage

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.

2. Stage

Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.