Mango and shrimp salad

Time 45 minutes
Yields Serves 4
Mango and shrimp salad



In a small saucepan, combine the fish sauce, sugar and honey. Heat over medium heat, stirring constantly, until the sugar and honey dissolve and the mixture is syrupy, about 1 minute.


In a blender or food processor, combine the sweetened fish sauce syrup, lime juice, garlic and chiles, and blend for about 30 seconds to a minute. Set aside. Makes two-thirds cup.

Mango salad and assembly


Peel and devein the shrimp under cold, running water. Bring a large saucepan of lightly salted water to a boil. Reduce the heat to a slow simmer and add the shrimp. Poach the shrimp until just cooked (they will be pink and firm, and opaque throughout), about 2 to 2 1/2 minutes. Drain the shrimp; place them in a bowl of ice water to stop the cooking. Drain the shrimp again; set aside in the refrigerator.


In a large bowl, combine the mangoes, sprouts, shallot, cilantro and mint and set aside.


Mix about one-half cup of the dressing, or to taste, with the reserved mango mixture. Mound the mango mixture on four chilled plates. Toss the shrimp with the remaining dressing to coat. Divide the shrimp evenly on top of each salad and sprinkle about 1 teaspoon peanuts on top of each plate. Garnish with sprigs of mint and cilantro. Add lime wedges to each plate.

From Dawna Nolan. If there is leftover salad, it’s great wrapped in a large butter lettuce leaf the next day. Asian fish sauce (nam pla from Thailand or nuoc mam from Vietnam) is available at well-stocked supermarkets and Asian groceries.

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