Mango Shrimp Salad (Goi Xoai Tom)
Recipe Information
Mango & Prawns
Cultural Context
Mango & Prawns is a vibrant dish that showcases the fusion of fresh tropical flavors and seafood. It is often enjoyed in coastal regions, particularly during summer months when both mangoes and seafood are at their peak. This dish reflects the culinary trends of combining fresh produce with proteins for a light and refreshing meal. Today, variations can be found in many cuisines, often adapted to local ingredients and tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu is lower in calories and a good protein source, while canned tuna is often less expensive.
mango
🥗Healthier: papaya
💰Cheaper: canned peaches
Papaya is lower in sugar, while canned peaches are a budget-friendly option.
avocado
🥗Healthier: hummus
💰Cheaper: mashed banana
Hummus provides creaminess with fewer calories, and mashed banana is a sweet, inexpensive alternative.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier with a higher smoke point, while vegetable oil is more cost-effective.
Store the unripened mangoes in the refrigerator until ready to use to slow down the ripening process.
Bring a pot of water to a rapid boil, add salt, then add the shrimp. Gently stir and cook until pink, approximately 1 to 1.5 minutes.
Transfer the shrimp to a colander and spread them out to cool.
Take half of the white onion, remove the skin, and thinly slice it. Separate the onion pieces and transfer to a bowl.
Add sugar and rice vinegar to the bowl with the onions and toss to combine. Let marinate while continuing with the next steps.
Cut the red jalapenos in half lengthwise, remove the seeds, and slice into thin strips. For less heat, substitute with red bell pepper.
Rinse the Thai basil with cold water, pluck off the leaves, and spin dry or blot with paper towels. Coarsely chop the basil.
Use a vegetable peeler to remove the skin from the mango. Rinse the mangoes with cool water and blot dry with paper towels.
Shred the mango using a mandolin. Place a large bowl on a non-slip surface, using shelf liner to prevent slipping. Carefully run the mango along the blade until reaching the white part of the core, then flip and continue shredding. Toss the mango to loosen the shreds until all mangoes are shredded.
To make the dressing, mince the garlic and add it to a bowl with chopped red chilies, fresh lime juice, sugar, and fish sauce. Stir until the sugar is dissolved, which may take a few minutes as there is quite a bit of sugar. The dressing should be thick and syrupy.
Assemble the salad by adding the marinated onions, jalapenos, and Thai basil to a bowl. Next, add the shrimp and toss everything together.
To serve, place a generous amount of the salad onto a plate, give the dressing a quick stir, drizzle it over the salad, and top with freshly ground black pepper and crushed roasted peanuts.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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