Thai Mango Salad with Marinated Shrimps

Thai Mango Salad with Marinated Shrimps Recipe - Authentic Southeast Asian Flavors

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Thai Mango Salad with Marinated Shrimps is a refreshing and flavorful dish that combines the sweetness of mango with the tanginess of lime and the savory taste of shrimp. It is a perfect dish for a light and healthy meal or as a colorful appetizer for a party.

History

This recipe is a modern twist on traditional Thai flavors, combining fresh ingredients and bold flavors to create a delicious and vibrant dish. The combination of mango, shrimp, and a zesty dressing is a popular choice in Thai cuisine, known for its balance of sweet, sour, salty, and spicy flavors.

Ingredients

15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
0.25 inch ginger, sliced
1 lime, juice and zest of

Dressing/Marinade

2 limes, juice of
2 tsp lime zest, grated
2 tbsp honey
2 tbsp fish sauce
2 tbsp lemongrass, chopped finely
2 cloves garlic, minced

Salad

1 Thai mango, unripe, julienned
1 small cucumber, julienned (I use Japanese cucumber)
Thai bird's eye chilis, chopped (I use 4)
1 small granny smith apples, julienned (use any tart apple)
0.25 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanuts, chopped coarsely, to garnish (optional)
fresh parsley or cilantro, to garnish

How to prepare

Wonton cups

To make the wonton cups, press wonton wrappers into greased muffin cups. Bake them for 10 minutes at 350°F. Cool and store them in an airtight container for up to 1 day ahead.
In a small saucepan, add lemongrass, ginger, lime zest, and juice to approximately 2 cups of water (enough to cover the shrimps). Bring it to a boil.
Poach the shrimps in the stock for 5-10 minutes, until the shrimps just turn pink (do not overcook). Remove and let them cool.
Peel the shrimps and set them aside.

Dressing/Marinade

Combine all ingredients in a small bowl.
Place the cooled shrimps in a ziplock bag and pour in the dressing. Marinate the shrimps for 1-2 days in the fridge for best results.
A few hours before serving, combine all salad ingredients except the black pepper and garnish in a medium non-reactive bowl.
Add the shrimps and dressing, toss to coat, and chill.

Assembly

Place the wonton cups on a serving platter or tray.
Arrange the salad in the cups and top each with a shrimp.
Sprinkle with fresh ground pepper and chopped nuts, and garnish with fresh parsley or cilantro before serving.

Variations

Substitute the shrimp with grilled chicken or tofu for a vegetarian option.
Add diced avocado or bell peppers for extra color and flavor.
Drizzle with a spicy chili sauce or sriracha for an extra kick.

Cooking Tips & Tricks

Make sure to poach the shrimp just until they turn pink to avoid overcooking and becoming tough.

- Marinating the shrimp in the dressing for at least a few hours or overnight will allow the flavors to fully develop.

- Use unripe Thai mango for a crunchy texture and tangy flavor that complements the other ingredients well.

Serving Suggestions

Serve the Thai Mango Salad with Marinated Shrimps as a main dish with a side of steamed rice or as an appetizer for a Thai-inspired meal. Pair it with a refreshing drink like Thai iced tea or a coconut water.

Cooking Techniques

Poaching the shrimp in a flavorful broth helps to infuse them with additional taste.

- Marinating the shrimp in the dressing adds depth of flavor and helps to tenderize the meat.

Ingredient Substitutions

Use regular mango if Thai mango is not available.

- Substitute soy sauce for fish sauce if needed.

- Replace honey with agave nectar or maple syrup for a vegan option.

Make Ahead Tips

The wonton cups can be made a day ahead and stored in an airtight container.

- The shrimp can be marinated in the dressing up to 2 days in advance for maximum flavor.

Presentation Ideas

Serve the Thai Mango Salad with Marinated Shrimps in individual wonton cups for a stylish presentation. - Garnish with fresh cilantro and chopped peanuts for a pop of color and texture.

Pairing Recommendations

Pair this dish with a side of jasmine rice or coconut rice for a complete meal.

- Serve with a side of Thai cucumber salad or papaya salad for a refreshing contrast.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Reheat the shrimp and salad in a skillet over low heat or in the microwave until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains shellfish (shrimp) and peanuts

Summary

This Thai Mango Salad with Marinated Shrimps is a nutritious dish that is high in protein and vitamin C, while also providing a good source of carbohydrates and healthy fats. It is a well-balanced meal that is perfect for a light and refreshing lunch or dinner option.

Summary

This Thai Mango Salad with Marinated Shrimps is a delicious and healthy dish that is perfect for a light and refreshing meal. With a balance of sweet, sour, and savory flavors, it is sure to be a hit with your family and friends. Enjoy this vibrant and colorful dish as a main course or appetizer for a taste of Thailand in your own home.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Thai Mango Salad with Marinated Shrimps. It was many years ago, during one of my trips to Thailand. I had always been fascinated by the vibrant and exotic flavors of Thai cuisine, and I was eager to learn as much as I could during my time there.

I was wandering through a bustling market in Bangkok when I stumbled upon a small food stall run by a local woman. The aroma of fragrant herbs and spices wafted through the air, drawing me in like a magnet. I watched in awe as the woman deftly sliced ripe mangoes and marinated shrimps in a tangy dressing, creating a mouthwatering salad that looked as beautiful as it smelled.

I couldn't resist the temptation to try a taste, and as soon as I took my first bite, I knew I had stumbled upon something truly special. The sweet and juicy mangoes paired perfectly with the succulent and flavorful shrimps, while the dressing added a refreshing zing that made my taste buds dance with delight.

I knew then and there that I had to learn how to make this dish for myself. I approached the woman and asked her if she would be willing to share her recipe with me. She smiled warmly and nodded, gesturing for me to come closer.

She spoke in rapid Thai, a language I didn't fully understand, but her hands moved with such grace and precision that I was able to follow along. She showed me how to select the ripest mangoes, how to peel and slice them just so, and how to marinate the shrimps in a delicate blend of fish sauce, lime juice, and chili.

I watched her every move with rapt attention, committing each step to memory so that I could recreate the dish at home. When she finished, she handed me a small slip of paper with the recipe written in her elegant script. I thanked her profusely and promised to cherish the recipe for years to come.

Back home, I wasted no time in gathering the ingredients and getting to work. As I sliced the mangoes and marinated the shrimps, I couldn't help but feel a surge of nostalgia for the bustling markets and vibrant streets of Bangkok. But as the salad came together, my kitchen filled with the same irresistible aroma that had drawn me in all those years ago.

When I finally sat down to taste my creation, I closed my eyes and let the flavors wash over me. The sweet and sour mangoes, the tender shrimps, the spicy dressing – it was as if I had been transported back to that small food stall in Thailand. I savored every bite, feeling grateful for the chance to learn from a talented cook and bring a taste of her homeland into my own kitchen.

Since that day, Thai Mango Salad with Marinated Shrimps has become a staple in my repertoire. I have shared the recipe with friends and family, passing on the knowledge and love that was bestowed upon me by that kind woman in Bangkok. And every time I make the dish, I am reminded of the magic of travel, the beauty of cultural exchange, and the joy of discovering new flavors and recipes that enrich our lives in ways we could never have imagined.