Thai Shrimp Salad With Mango and Cucumber
Ingredients
| 1 and 1/2 lb of large shrimp shelled and deveined with tails on | ||
| 1 fresh red Thai bird chili minced | ||
| Shredded rind of one lime ( use a zester) | ||
| 2 tbs of canola or peanut oil plus extra for brushing | ||
| 1 ripe firm mango peeled and cut into long thin strips | ||
| 2 carrots peeled and cut in long thin strips | ||
| 1/2 cucumber seeded and cut into long thin strips | ||
| 1/2 red onion halved and cut into thin strips | ||
| Cilantro sprigs for garnish | ||
| Mint Sprigs for garnish | ||
| 3 tbs of roasted peanuts, chopped | ||
| 1 large clove of garlic minced | ||
| 3 tsp of super fine sugar | ||
| Juice of 2 limes | ||
| 2 tbs of fish sauce | ||
| 1 red chili minced | ||
| 2 tsp of rice vinegar |
Thai food is intensely flavored and when partnered with shrimp, mango and a sweet-sour garlic dressing spiked with the intense flavor of Thai chili that will create an unbelievable taste sensation!
- Place shrimp in a bowl with the lime and chilies. Spoon some oil over them and season with salt and pepper. Toss well and marinate in the refrigerator for at least 30 minutes.
- For the dressing mince the garlic along with the superfine sugar and mix until smooth.
- Mix the lime juice and vinegar with the garlic mixture along with the fish sauce. Mix well.
- Add the chili to the dressing and season for taste.
- Peel and remove pit from the mango and slice into thin strips.
- place the mango, carrots, cucumber and onion into a bowl and gently mix, along with half of the dressing.
- Arrange the salads on a platter or in individual bowls.
- Heat a skillet with high heat add some oil and saute the shrimp for 2 to 3 minutes on each side
- Place the shrimp evenly over the salad.
- Sprinkle the remaining dressing over the salads and garnish with mint and cilantro
- finely shred the remaining chili and sprinkle over the salads with the peanuts.
- Serve at once.
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