Thai Mango Salad With Marinated Shrimps Recipe

Name: Thai Mango Salad With Marinated Shrimps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 wonton wrappers; 15 medium shrimp, with shells on; 1 stalk lemongrass; 1/4 inch ginger, sliced; 1 lime, juice and zest of; Dressing/Marinade; 2 limes, juice of; 2 teaspoons lime zest, grated; 2 tablespoons honey; 2 tablespoons fish sauce; 2 tablespoons lemongrass, chopped finely; 2 cloves garlic, minced; Salad; 1 thai mango, unripe,julienned; 1 small cucumber, julienned (I use Japanese cucumber); thai birds eye chile, chopped (I use 4); 1 small granny smith apple, julienned (use any tart apple); 1/4 cup cilantro, chopped; fresh ground black pepper; dry roasted salted peanut, chopped coarsely,to garnish (optional); fresh parsley or cilantro, to garnish

Servings: persons

15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of
Dressing/Marinade
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced
Salad
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish

1
First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350u00b0F; cool and store them in airtight container up to 1 day ahead.
2
Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
3
Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
4
Peel the shrimps and set aside.
5
Make the dressing/marinade- combine all ingredients in a small bowl.
6
Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
7
A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
8
Add the shrimps and dressing, toss to coat and chill.
9
Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.

388

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 15 wonton wrappers, 15 medium shrimp, with shells on, 1 stalk lemongrass, 1/4 inch ginger, sliced, and more.

Yes, Thai Mango Salad With Marinated Shrimps falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Mango Salad With Marinated Shrimps

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