Thai Mango-Prawn Salad
There's something about the crisp vegetables mixed with the marinated beef and that delicious zippy dressing it is bathed in.
Recipe Summary Thai Mango-Prawn Salad
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.Ingredients | Thai Beef Salad Images2 tablespoons peanut oil1 pound large shrimp, peeled and deveined1 tablespoon chopped garlic1 ½ teaspoons chopped pickled ginger½ cup mirin (Japanese sweet wine)1 tablespoon fish sauce1 tablespoon rice vinegar½ red pepper flakes, or more to taste1 red onion, thinly sliced½ cup matchstick-cut carrots¼ cup chopped cashews¼ cup chopped green onions, or more to taste1 ripe mango, cubed½ lime, juiced½ teaspoon soy sauce, or more to taste1 pinch white sugar1 romaine hearts, chopped into bite-sized pieces, or more to tasteDirectionsHeat 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.Info | Thai Beef Salad Imagesprep: 35 mins cook: 5 mins total: 40 mins Servings: 4 Yield: 4 servings
TAG : Thai Mango-Prawn SaladSalad, Seafood Salad Recipes, Shrimp Salad Recipes,