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Thai Mango-Prawn Salad
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Tantalizing Thai salad with mango, prawns, and cashews on a bed of romaine lettuce - a burst of sweet, tangy, and spicy flavors.
Ingredients:
  • 2 tablespoons peanut oil
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chopped garlic
  • 1.5 teaspoons chopped pickled ginger
  • 0.5 cup mirin (Japanese sweet wine)
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 0.5 red pepper flakes, or more to taste
  • 1 red onion, thinly sliced
  • 0.5 cup matchstick-cut carrots
  • 0.25 cup chopped cashews
  • 0.25 cup chopped green onions, or more to taste
  • 1 ripe mango, cubed
  • 0.5 lime, juiced
  • 0.5 teaspoon soy sauce, or more to taste
  • 1 pinch white sugar
  • 1 romaine hearts, chopped into bite-sized pieces, or more to taste
Instructions:
  • In a hot wok, sizzle shrimp until they blush pink, around 2 minutes. Toss in garlic and ginger. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Throw in red onion, carrots, cashews, and green onions. Quick stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Slide off the heat when ready.
  • Arrange the romaine hearts on a platter, then generously spoon the salad with the sauce on top. Serve right away to enjoy the freshness!

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