Vietnamese Mango Salad & Shrimp

By MC042561

Ingredients

• For the salad:
• 3 green mangoes, cut into matchsticks
• 1/4 cup dried shallots, fried
• 1/2 cup vietnamese coriander (rau ram), chopped
• 1/4 cup sliced onions
• 1/2 cup peanuts, toasted and roughly chopped
• 20 medium shrimp, shelled and de-veined
• For the sauce: (makes much more than needed for the salad)
• 5 cloves garlic, minced
• 1/4 cup vegetable oil
• 1/2 cup fish sauce
• 1/4 cup sugar
• 1/3 cup lime juice

Details

Servings 4

Preparation

Step 1

In a large bowl, toss together all of the ingredients for the salad. To make the sauce, heat the oil over medium heat. Add the garlic and fry until golden. Lower the heat to medium-low and add the fish sauce, sugar. Boil until the sugar is dissolved, let cool slightly, then add the lime juice. Add more sugar if needed. Heat a grill over medium-high heat. Season the shrimp with some salt, pepper and olive oil. When the grill is hot, add the shrimp and cook on both sides until done, about 3 minutes each side. When ready to eat, divide the salad among the serving dishes and top with shrimp. Drizzle each serving with 1 - 2 tsp. of the dressing