Refreshing and appetizing. Finished in less than a minute [Thai Mango Shrimp Salad]

Overview

Let’s talk about this sour, sweet, spicy and fresh Thai salad. It is accompanied by crisp lettuce and bean sprouts, and the unique Thai fragrant leaves are added. It is paired with the fresh and sweet shrimp and the sweet and sour mango. The most important thing is the crispy peanuts sprinkled on the surface. It is crispy, fragrant, refreshing and appetizing. The premise is that you can accept and like the unique spicy flavor of Southeast Asian cuisine. APPLE was greedy when taking pictures of this dish. He couldn't help but keep taking pictures. By the time the picture was finished, it was already cleared. It took less than a minute. Come and try it. Please follow the steps in the picture below to enjoy

Tags

• appetizers
• old man
• late night snack
• thai food
• lunch
• dinner
• students
• appetizing
• fresh lemon juice
• fresh shrimp
• lemongrass
• light soy sauce
• mango
• mung bean sprouts
• olive oil
• onions
• peanuts
• refined salt
• thai fish sauce
• young lettuce
• black pepper
• fine sugar
• fresh coriander leaves
• fresh mint leaves
• red pepper

Ingredients

Steps

1. 1 Take a pot and pour an appropriate amount of peanut oil into it. Stir-fry the peanuts slowly over low heat until they change color (the color turns red and darker). Be careful to stir-fry over low heat, not over high heat. Keep turning the peanuts while frying to avoid burning them

   

2. 2 Take out the fried peanuts and let them cool until they are not hot to your hands. Put them in a plastic bag and use a rolling pin to crush them

   

3. 3 Take out the fried peanuts and let them cool until they are not hot to your hands. Put them in a plastic bag and use a rolling pin to crush them

   

4. 4 Wash the shrimps, remove the shells and heads, remove the muddy lines (if you want to be more beautiful, you can leave the tails of the shrimps without removing them), then add salt, olive oil and black pepper to marinate

   

5. 5 Wash the mung bean sprouts, lettuce, mint leaves, coriander leaves, green onions, peppers, etc. and drain them

   

6. 6 Use a pan without oil, put the marinated shrimp into the pan and fry until both sides change color

   

7. 7 Tear the lettuce into small strips by hand and add them together with the mung bean sprouts, mango strips, mint, and coriander, green onions, mint leaves, and chopped coriander

   

8. 8 Mix all the ingredients in A2 and mix well, squeeze in fresh lemon juice and mix well and set aside

   

9. 9 Mix all the ingredients in the seasoning and mix well, squeeze in fresh lemon juice and mix well and set aside

   

10. 10 Cut the mango into small strips and add it to the vegetables (I forgot to cut it at first, then ran to the kitchen to cut it and then forgot to mix it in. It was really a big shrimp, so the mango was not seen in the picture of mixing vegetables and sauce, so I added it later. You can add mango when mixing vegetables)

    

11. 11 Then pour the mixed sauce into the vegetables and mix well (you can also add half of the fried peanuts at this step)

    

12. 12 Put the mixed vegetables on a plate and sprinkle with peanuts and shrimps (it is best to mix them and eat them right away, as the vegetables will become less crispy if they are soaked in the sauce for a long time)