Main Ingredients:
Fresh Shrimp: about 10; Mango: half; Peanuts: a handful; Mung Bean Sprouts: a small amount; Lettuce: 3 leaves; Fresh Mint Leaves: a small handful; Fresh Coriander Leaves: a small handful; Spring Onion: 2 (chopped); Black Pepper: a little; Salt: a little; Olive Oil: a little.
Seasonings:
Red Chili: 1; Lemongrass: 1 (remove the old skin and chop); Granulated Sugar: 1 teaspoon (adjust according to personal taste); Thai Fish Sauce: 1-2 teaspoons or regular fish sauce; Soy Sauce: 1 teaspoon; Fresh Lemon Juice: half (if you have lime, it’s better, but you can also use yellow lemon).
Taste: slightly spicy; Cooking Method: mix; Time: ten minutes; Difficulty: easy.
Detailed Steps for Refreshing and Appetizing. Thai Mango Shrimp Salad
Take a pot and pour in some peanut oil. Slowly stir-fry the peanuts over low heat until they turn color (red or dark). Be sure to use low heat and keep stirring the peanuts to avoid burning them.
Take out the fried peanuts and let them cool until they are not hot to the touch. Put them in a plastic bag and crush them with a rolling pin.
Wash and shell the shrimp, remove the head and the sand vein (if you want it to look more beautiful, you can leave the tail on). Then marinate them with salt, olive oil, and black pepper.
Wash and dry the mung bean sprouts, lettuce, mint leaves, coriander leaves, spring onion, and chili pepper.
Without adding oil, put the marinated shrimp in a pan and fry until both sides turn color.
Tear the lettuce into small strips by hand, and mix them with the mung bean sprouts, mango strips, mint, and coriander. Chop the spring onion, mint, and coriander.
Mix all the ingredients in A2 well, add fresh lemon juice and mix well for later use.
Mix all the ingredients in the seasoning well, add fresh lemon juice and mix well for later use.
Cut the mango into small strips and add them to the vegetables (I forgot to cut the mango at first, and then forgot to add it to the vegetables after cutting it in the kitchen. I’m such a scatterbrain, so you can’t see the mango in the pictures of mixing the vegetables and the sauce. Later, I added it. You can add it when mixing the vegetables).
Pour the mixed sauce into the vegetables and mix well (you can also add half of the fried peanuts at this step).
Put the mixed vegetables on a plate, sprinkle with peanuts and shrimp, and it’s ready to serve (it’s best to eat it immediately after mixing. If you wait too long, the vegetables will become less crispy after being soaked in the sauce for too long).
