thai mango prawn salad
Recipes
Prawn
Thai Mango Prawn Salad
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
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
Directions
- 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.
