Thai mango and shrimp salad
Salad :
- 20 mango, julienned
- 1 yellow bell pepper, julienned
- 2 cups bean sprouts
- 1 cup snow peas, julienned
- 6 tablespoons chopped parsley (or coriander)
- 6 tablespoons canola oil
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 lime juices
- 1/2 red onion, minced
- 1 clove garlic, minced
- 1 tbsp chopped ginger
- 1 pinch Thai chili powder or fresh chili, chopped
- 4 to 6 mint leaves, chopped
- 4 tbsp salted peanuts
- salt and pepper to taste
Shrimps :
- 12 to 16 peeled 31/40 shrimp
- 2 tablespoons vegetable stock concentrate
- 3 tbsp hot and sour Thai sauce
- 1 lime juice
- 3 tbsp canola oil
- salt and pepper to taste
In a large bowl, combine the oil, sugar, lime juice, fish sauce, garlic and ginger.
Add a little hot pepper to taste and season with salt and pepper.
Add the mango, peppers, snow peas, bean sprouts and parsley.
mix and chill.
In another bowl, combine the broth, Thai sauce, lime juice and shrimp.
In a hot pan over high heat with a little oil, sear the shrimp for 2 min on each side.
Garnish the salad bowls, divide the shrimp between them and garnish with mint and chopped peanuts.
