Refreshing and Appetizing. It Will be Cleared in Less Than A Minute [thai Mango Shrimp Salad]

Name: Refreshing and Appetizing. It Will be Cleared in Less Than A Minute [thai Mango Shrimp Salad]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: About 10 Fresh shrimp; A little and a half Mango; A handful Peanuts; A handful of Green bean sprouts; 3 slices Baby lettuce; A handful Fresh mint leaves; A handful Fresh coriander leaves; 2 (chopped) shallot; a little Black pepper; a little Refined salt; a little olive oil; 1 piece Red chili; 1 root (remove the old skin and chop) lemongrass; 1 teaspoon (adjust according to personal taste) Caster sugar; 1~2 tsp or ordinary fish sauce) Thai fish sauce; 1 tsp Soy sauce; 1/2 (if you have lime, it's better, you don't use yellow lemon) Fresh lemon juice

by Burnt Apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Let’s talk about this sour, sweet, spicy and fresh Thai salad.

With the crispy lettuce and bean sprouts, the unique Thai bay leaves are added.

Served with the sweetness of fresh shrimp and the sweetness and sourness of mango

The most important thing is the peanuts sprinkled on the surface, which is crispy, fragrant, refreshing and appetizing.

The premise is that you can accept and like the unique spicy flavor of Southeast Asian cuisine

APPLE was greedy manually when shooting this dish, and couldn’t help but slap the side rough, it was already liquidated when it was finished.

Less than a minute

Let's try it out, the steps on the above picture below

enjoy"

Refreshing and Appetizing. It Will be Cleared in Less Than A Minute [thai Mango Shrimp Salad]

1. Take a pot and pour a proper amount of peanut oil. Slowly stir fry the peanuts on a low fire until the color changes (the color becomes red and darker). Pay attention to slow fry on a low fire, not a high fire. When frying, keep turning the peanuts to avoid frying. Up

Refreshing and Appetizing. It Will be Cleared in Less Than A Minute [thai Mango Shrimp Salad] recipe

2. Take out the fried peanuts and let them cool until they are not hot, put them in a fresh-keeping bag and use a rolling pin to crush them.

3. Take out the fried peanuts and let them cool until they are not hot, put them in a fresh-keeping bag and use a rolling pin to crush them.

4. Wash the shrimp, remove the shell and head, remove the mud line (if you want to be more beautiful, you can leave the shrimp tails do not remove), then add salt, olive oil and black pepper to marinate

5. Wash the mung bean sprouts, lettuce, mint leaves, coriander leaves, green onions, peppers, etc. and drain the water

6. Without adding oil in a frying pan, put the marinated shrimp in the pan and fry until both sides change color

7. Tear small strips of lettuce by hand, add mung bean sprouts, mango strips, mint, coriander, green onions and mint leaves, and chop coriander

8. Mix all the ingredients in A2, mix well, squeeze in fresh lemon juice, mix well and set aside

9. Mix all the ingredients in the seasoning, mix well, squeeze in fresh lemon juice, mix well and set aside

10. Cut the mango into small strips and add it to the vegetables (I forgot to cut it at first, and then I forgot to put it in the kitchen and mix it together. It's really big-headed prawns, so I didn't see the mango in the picture of mixing vegetable juice. It was added later, everyone can add mango when mixing vegetables.)

11. Then pour the mixed sauce into the vegetables and mix well (you can also add half of the peanuts in this step)

12. Put the mixed vegetables on a plate, sprinkle with peanuts and shrimps (preferably eat them fresh, after a long time, the vegetables will not be too crispy after being soaked in the sauce)