Vietnamese Mango Salad with Shrimp | Nom Xoai
30 min
Quick
Gurkerl Küche
Ingredients
Preparation method
Cut the mango, carrot, and cucumber into fine strips (julienne). Add the mung bean sprouts, chopped perilla, Vietnamese balm, and coriander to a large bowl.
Briefly fry the shrimp in a pan with a little garlic and ginger. Season with 1/2 tbsp fish sauce, salt, and pepper.
Mix the salad well. For the dressing, combine the remaining 2 tbsp fish sauce, lime juice, brown cane sugar, finely chopped chili, and the remaining garlic in a small bowl and add 2 tablespoons of water. Pour the dressing over the salad and season everything again with salt and pepper. Arrange the fried shrimp on top of the salad.
Chef's tip
For this recipe, be sure to use a green, unripe mango. It is firmer and more sour than ripe fruit and gives the salad its typical character.
If you can't find perilla, you can also use a little more mint or Thai basil.
20 min
Quick
