June 13, 2014
I was so excited to appear on Good Day LA recently to demo light summer salads with hosts Araksya Karapetyan and Marla Tellez!
I made this easy and delicious Prawn and Mango Salad from my cookbook, “Everyday Thai Cooking” made with juicy fresh mangos, red pepper, cucumber, cilantro, crushed peanuts, tender shrimp tossed in a sweet, sour, salty, hot dressing of fish sauce, freshly squeezed lime juice, brown sugar, Asian chili sauce, canola oil, sesame oil, fresh ginger. Light, refreshing and cool, this is the perfect salad for a hot summer day!
2 teaspoons minced galangal or fresh ginger
2 teaspoons palm or brown sugar
2 tablespoons freshly squeezed lime juice
2 tablespoons ﬁsh sauce (nam pla)
½ teaspoon Asian chili-garlic sauce, preferably sambal oelek
¼ cup olive or canola oil 1 teaspoon dark sesame oil
16 cooked medium-sized shrimp, peeled and deveined
1 cup (165 g) sliced fresh mango
½ cup (52 g) chopped cucumber, peeled and seeded
½ cup (46 g) chopped red bell pepper
4 tablespoons ﬁnely chopped fresh coriander leaves (cilantro)
4 tablespoons crushed roasted peanuts
Mixed baby greens for four salad plates