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Mango Prawn Salad with Cashews

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PREP TIME
35 min
COOKING TIME
5 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Thai
Mango Prawn Salad with Cashews
Ingredients
  • 2 tablespoons peanut oil
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons chopped pickled ginger
  • 1/2 cup mirin (Japanese sweet wine)
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1/2 red pepper flakes, or more to taste
  • 1 red onion, thinly sliced
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup chopped cashews
  • 1/4 cup chopped green onions, or more to taste
  • 1 ripe mango, cubed
  • 1/2 lime, juiced
  • 1/2 teaspoon soy sauce, or more to taste
  • 1 pinch white sugar
  • 1 romaine hearts, chopped into bite-sized pieces, or more to taste
Instructions
1
Heat the oil in a wok over an elevated heat setting, moving it to a high heat level. Add the shrimp and cook until they begin to change color, approximately 2 minutes passing. Introduce garlic and ginger into the wok; cook for a minute, allowing them to infuse their flavors. Combine mirin, fish sauce, vinegar, and red pepper flakes in the wok; stir to create a harmonious blend. Incorporate red onion, carrots, cashews, and green onions into the wok; stir-fry for 1 to 2 minutes, ensuring everything is well-coated. Introduce mango, lime juice, soy sauce, and sugar into the wok; stir-fry for another minute.
2
Remove the salad from the heat source.
3
Position the romaine hearts on a serving platter and generously spoon the salad, including its sauce, atop them.