Thai Mango-Prawn Salad
Description
This Thai salad combines mango, prawns, and cashews in an explosion of sweet, tangy, and spicy flavors served warm over romaine lettuce.
Ingredients
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2 tablespoons peanut oil
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1 pound large shrimp, peeled and deveined
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1 tablespoon chopped garlic
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1 1/2 teaspoons chopped pickled ginger
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1/2 cup mirin (Japanese sweet wine)
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1 tablespoon fish sauce
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1 tablespoon rice vinegar
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1/2 red pepper flakes, or more to taste
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1 red onion, thinly sliced
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1/2 cup matchstick-cut carrots
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1/4 cup chopped cashews
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1/4 cup chopped green onions, or more to taste
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1 ripe mango, cubed
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1/2 lime, juiced
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1/2 teaspoon soy sauce, or more to taste
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1 pinch white sugar
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1 romaine hearts, chopped into bite-sized pieces, or more to taste
Directions
1
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
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.