Thai mango and shrimp salad

THAI MANGO AND SHRIMP SALAD

Portions : 4 - Preparation : 10 minutes - Cooking : 4 minutes

Ingredients

The salad

• 2 mangoes, julienned
• 1 yellow bell pepper, julienned
• 1/2 red onion, thinly sliced
• 250 ml (1 cup) snow peas, julienned
• 500 ml (2 cups) bean sprouts
• 90 ml (6 tbsp.) parsley leaves, chopped (or coriander leaves)
• 90 ml (6 tbsp.) canola oil
• 15 ml (1 tbsp.) sugar
• 2 limes, juice
• 45 ml (3 tbsp.) fish sauce
• 1 garlic clove, minced
• 15 ml (1 tbsp.) fresh ginger, chopped
• 1 pinch Thai chili powder or fresh chili, chopped
• 4 to 6 mint leaves, chopped
• 60 ml (4 tbsp.) salted peanuts, chopped
• salt and pepper to taste

Shrimps

• 12 to 16 shrimp 31/40, shelled
• 30 ml (2 tbsp.) vegetable stock concentrate
• 45 ml (3 tbsp.) Thai hot and sour sauce
• 1 lime, juice
• 45 ml (3 tbsp.) canola oil
• salt and pepper to taste

Preparation

1. In a large bowl, combine oil, sugar, lime juice, fish sauce, garlic, ginger, chili pepper to taste, salt and pepper.
2. Add the mango, bell pepper, onion, snow peas, bean sprouts and parsley, mix and chill.
3. In another bowl, combine broth, Thai sauce, lime juice and shrimp.
4. In a hot frying pan, over high heat, sear the shrimps in a little oil for 2 minutes on each side.
5. In each bowl, divide the salad, shrimp and garnish with mint and chopped peanuts.