Southeast Asian Mango & Prawn Salad

southeast-asian-mango-prawn-salad

July 10, 2013

Author: KatieChin

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It you’re like me, it’s been so hot that I haven’t felt like cooking the last few days.  I recently visited the famed Lotus of Siam restaurant in Las Vegas known for its legendary and authentic Thai cuisine.  Chefs from around the world visit this gem tucked away in a nondescript mini-mall because the food is truly amazing.  I sampled a delicious prawn salad there and I was inspired to create this yummy mango and prawn salad.  It’s crunchy and colorful and the sweet, sour, salty and hot flavors come together in every yummy bite.  It’s also loaded with nutrient rich red peppers, mango and mixed greens.   I was feeling lazy so I just bought cooked shrimp making this salad as easy as can be.  You can find premium fish sauce in the gourmet section of Cost Plus World MarketI love to serve this with prosecco and finish with some coconut sorbet for the perfect light dinner on a hot night!

Ingredients

Dressing

2 teaspoons peeled and minced fresh galangal or ginger

2 teaspoons palm sugar or brown sugar

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce (nam pla)

1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek

1/4 cup olive oil or canola oil

1 teaspoon dark sesame oil

Salad

16 shelled and deveined medium-sized cooked shrimp

1 cup (165 g) sliced fresh mango

½ cup (52 g) chopped cucumber, peeled and deseeded

½ cup (46 g) chopped red bell pepper

4 tablespoons finely chopped fresh coriander leaves (cilantro)

4 tablespoons crushed roasted peanuts

4 cups (350 g) mixed baby greens

Instructions

  • In a small bowl, whisk together the ingredients for the dressing.
  • In a large bowl, combine shrimp, mango, cucumber, red pepper, coriander leaves and peanuts. Add dressing and toss to combine. Divide the baby greens evenly among four plates. Place salad mixture on top of the baby greens. Serve immediately.