GỎI XOÀI | Insalata di mango con gamberi | Vietnamese salad | goi xoai recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is a vegetarian alternative, while salt and water can provide a salty base.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer similar crunch and flavor, while pumpkin seeds can be more affordable.

Prepare the dressing by mixing 1 tablespoon of sugar and 1 tablespoon of fish sauce in a bowl.

Squeeze the juice of 1 whole lime into the bowl and mix until the sugar dissolves completely.

Set the dressing aside.

Julienne 1 carrot to about 6-7 cm in length using a julienne tool and place it in a bowl.

Add sugar and white wine vinegar to the bowl with the carrot and mix well.

Add water to the carrot mixture and let it rest.

Clean the shrimp by inserting a skewer into the tail end and pulling out the intestine.

Rinse the cleaned shrimp under warm water.

Heat a pan until it's very hot, then add the shrimp to sear them until golden brown, ensuring the pan remains hot to prevent the shrimp from releasing water.

Peel the mango, ensuring it is not overly ripe to avoid excess moisture in the salad.

Julienne the mango to about 7 cm in length using the same tool as the carrot.

In a clean bowl, combine the julienned mango, the carrot mixture, and the dressing, mixing everything together.

Chop two mint leaves and add them to the salad, mixing again.

Add the cooked shrimp to the salad to combine everything together.

For plating, slice a pepper into thin strips and set aside a few for garnish.

Plate the mango salad, adding the sliced peppers on top, along with some shrimp for decoration.

Garnish with mint leaves and peanuts, and drizzle with extra dressing if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens