Thai Mango-Prawn Salad recipe
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Ingredients
- 2 tablespoons peanut oil 1 pound large shrimp, peeled and deveined 1 tablespoon chopped garlic 1 ½ teaspoons chopped pickled ginger ½ cup mirin (Japanese sweet wine) 1 tablespoon fish sauce 1 tablespoon rice vinegar ½ red pepper flakes, or more to taste 1 red onion, thinly sliced ½ cup matchstick-cut carrots ¼ cup chopped cashews ¼ cup chopped green onions, or more to taste 1 ripe mango, cubed ½ lime, juiced ½ teaspoon soy sauce, or more to taste 1 pinch white sugar 1 romaine hearts, chopped into bite-sized pieces, or more to taste
Nutrition Info
- 322.8 caloriescarbohydrate: 26.5 gcholesterol: 172.6 mgfat: 12 gfiber: 2.9 gprotein: 21.4 gsaturatedFat: 2.2 gservingSize: -sodium: 592.7 mgsugar: 18.5 gtransFat: : -unsaturatedFat: : -
Directions Thai Mango-Prawn Salad
Directions
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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.
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.