Thai Mango Salad With Marinated Shrimps
photo by WaterMelon
- Ready In:
- 4hrs 45mins
- 15 wonton wrappers
- 15 medium shrimp, with shells on
- 1 stalk lemongrass
- 1⁄4 inch ginger, sliced
- 1 lime, juice and zest of
- 2 limes, juice of
- 2 teaspoons lime zest, grated
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 2 tablespoons lemongrass, chopped finely
- 2 cloves garlic, minced
- 1 thai mango, unripe,julienned
- 1 small cucumber, julienned (I use Japanese cucumber)
- thai birds eye chile, chopped (I use 4)
- 1 small granny smith apple, julienned (use any tart apple)
- 1⁄4 cup cilantro, chopped
- fresh ground black pepper
- dry roasted salted peanut, chopped coarsely,to garnish (optional)
- fresh parsley or cilantro, to garnish
- First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
- Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
- Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
- Peel the shrimps and set aside.
- Make the dressing/marinade- combine all ingredients in a small bowl.
- Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate 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 wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.
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I made this for a surprise 60th birthday party for my Mother in law. There were 50 guests and this was one of the dishes. It was a hit! I have had so many requests for the recipe and it was very easy to prepare. I made the shells and marinated the prawns the day before and threw together the salad in the afternoon prior to the party. Before serving I calmly spooned the mixture in the shells (people looked on in awe and amazement at how intricate the dish looks)and served. The taste? simply divine. Thankyou Watermelon for making me look like a star!!!
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Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="http://img.photobucket.com/albums/v632/zaarfreak/REI/12may05REI2_S.jpg" alt="Image hosted by Photobucket.com">