Vietnamese salad with green mango, shrimp and pomelo
4 servings
30 minutes
Fried shallots and small dried shrimp are quite common ingredients in Asia. They are sold ready-made and are used as a seasoning for many dishes. Here you can find them in specialty stores or make your own, which is quite simple: cut the shallots into small cubes or sticks no longer than 1 cm. Fry in a large amount of hot vegetable oil, stirring constantly so that the onion does not burn , add salt. As soon as it becomes golden and crispy, remove it from the heat and put it on a paper towel to dry. Do not leave it in the pan, because the oil does not cool down immediately, and the onion may burn (or become soggy if there is a lot of oil). You can do the same with small shrimp. Of course, they will then turn out not dried, but fried, but in this In this case, it will not harm the dish, but will only add a more fried taste and crispy texture.
1
Peel the mango and cut it into thin long strips.
- Green mango: 1 piece
2
Tear the leaves of mint and cilantro, roll them into a tube, and cut into strips. Add to the mango.
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
3
Add dried shrimp, finely chopped fried shallots, and crushed (not finely) peanuts. Leave a little of everything for presentation.
- Dried shrimp: 2 tablespoons
- Shallots: 1 head
- Peanut: 2 tablespoons
4
Peel the pomelo and segment it into separate wedges, carefully removing the membrane. Cut the wedges into small pieces crosswise and add to the mango.
- Pomelo: 1 piece
5
Fry the royal shrimp in hot vegetable oil for 2 minutes, shaking the pan constantly to prevent burning, adding salt during frying. Add to mango and pomelo. Leave a few for presentation (you can leave unpeeled tails for beauty).
- Peeled king prawns: 300 g
- Salt: to taste
- Vegetable oil: 1 tablespoon
6
Prepare the dressing: mix water with sugar in a bowl. Add vinegar - mix, add fish sauce - mix, add finely chopped garlic - mix, finely chop chili pepper - add, mix, squeeze juice from 1/2 lime.
- Water: 0.5 glass
- Sugar: 2 tablespoons
- Rice vinegar: 3 tablespoons
- Fish sauce: 3 tablespoons
- Garlic: 1 clove
- Red chili pepper: to taste
- Lime: 1 piece
7
Prepare the salad and mix it thoroughly by hand. Pile it on a plate, place 2-3 royal shrimp tails up on top, sprinkle with remaining shallots, dried shrimp, and peanuts, and garnish with a few mint or cilantro leaves.
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
- Dried shrimp: 2 tablespoons
- Shallots: 1 head
- Peanut: 2 tablespoons
- Peeled king prawns: 300 g