Yum Mamuang
CoconutMango Salad With ShrimpThere are hundreds, ifnot thousands, of mango varieties in the world. In Thailand, there is a greenmango that is tart and very crisp. Green mangoes are great for crunchy saladsor cut up to serve with dips. Some Asian markets will have them, but if youcan’t find them, just use an under-ripe mango for this recipe. You could alsojulienne Granny Smith apples for half of the recipe for some tang and crunch.
Ingrediënten
- MAKES: 4 SERVINGS
- 1 tbsp 15 ml canola or other high-temperature cooking oil
- ½ lb 226 g medium shrimp peeled and deveined, sliced in half lengthwise
- 2 shallots thinly sliced
- 2 cloves garlic finely chopped
- 1 –2 fresh Thai chilies thinly sliced
- ⅓ cup 80 ml fresh lime juice
- ⅓ cup 80 ml fish sauce
- ½ cup 110 g palm sugar or brown sugar
- 3 cups 420 g green mango, cut into matchsticks
- 1 cup 60 g toasted coconut chips (see Pro Tip)
- ½ red onion very thinly sliced
- 3 scallions thinly sliced on the bias
- ¼ cup 28 g roasted cashews
Instructies
- Heat a medium skillet over medium and add the oil.
- When you see a wisp of white smoke, add the shrimp and lightly sauté them for about 1 minute.
- Reduce the heat to low and add the shallots, garlic and Thai chilies.
- Cook for an additional minute, until the shrimp are just cooked through.
- Turn off the heat.
- Stir in the lime juice, fish sauce and sugar.
- Stir well until the sugar is dissolved.
- Transfer the shrimp and dressing to a serving bowl and allow it to cool for a few minutes.
- When ready to serve, add the mango, coconut and red onion to the serving bowl.
- Toss to combine, and garnish with the scallions and cashews.
Notes / Tips / Wine Advice:
Pro Tip:
You can buy unsweetened toasted coconut chips anywhere now, and they are perfect for this recipe!
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