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Thai Shellfish Salad With Chili Dressing Recipe

Thai Shellfish Salad With Chili Dressing Recipe

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Thai Shellfish Salad With Chili Dressing

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Ingredients:

Serving

1/2 lb shrimp, raw but shelled and deveined, tails on ( prawns)
1 lime, finely shredded rind
1/2 red chili, seeded and finely chopped
2 tbsp olive oil, plus extra for brushing
1 mango, ripe but firm
2 carrots , cut into long thin shreds
4 inches cucumbers, sliced
1 red onion, halved and thinly sliced
3 tbsp roasted peanuts, roughly chopped
salt , to taste
black pepper , to taste
1 garlic clove, chopped
2 -3 tsp granulated sugar
2 limes, juiced
1 -2 tbsp nam pla ( thai fish sauce)
1 red chili, seeded
1 -2 tsp rice vinegar
2 tbsp peanut oil
4 shallots, thinly sliced

Directions:

Place the shrimps in a glass or china dish and add the lime rind and chili. Season with salt and pepper, and spoon the oil over. Toss to mix, cover and leave to marinate for 30 to 40 minutes.
Make the dressing. Place the garlic in a mortar with 10 cm/2 teaspoons sugar. Pound until smooth, then work in the juice of 1 1/2 limes and 1 tablespoon of the fish sauce. Transfer the dressing to a jug (pitcher). Finely chop half the fresh red chili, and add it to the dressing. Taste the mixture and add more sugar, lime juice, fish sauce and the rice vinegar to taste.
Cut through the mango lengthwise 1/2 inch from each side of the center to free the stone (pit). Remove all the peel and cut the flesh away from the stone. Cut all the flesh into fine strips. Set the mango aside.
Make the frizzled shallots by heating the oil in a wok or frying pan and frying them until crisp. Drain on kitchen paper and set aside.
In a bowl, toss the mango, carrots, cucumber and onion with half the dressing. Arrange the salad on individual plates or in bowls. Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot.
Brush the shrimps with a little oil, then sear them for 2 to 3 minutes on each side, until they turn pink and are patched with brown on the outside. Arrange the shrimps on the salads.
Sprinkle the remaining dressing over the salads. Finely shred the remaining chili and sprinkle it over the salads with the crisp-fried shallots. Serve, with the peanuts handed around separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.44 Kcal (1589 kJ)
Calories from fat	168.34 Kcal
		% Daily Value*
Total Fat	18.7g	29%
Cholesterol	21.92mg	7%
Sodium	5271.09mg	220%
Potassium	742.09mg	16%
Total Carbs	49.21g	16%
Sugars	23.48g	94%
Dietary Fiber	7.64g	31%
Protein	8.83g	18%
Vitamin C	58.6mg	98%
Vitamin A	0.2mg	7%
Iron	1.7mg	10%
Calcium	90.5mg	9%

Amount Per 100 g
Calories	83 Kcal (348 kJ)
Calories from fat	36.82 Kcal
		% Daily Value*
Total Fat	4.09g	29%
Cholesterol	4.79mg	7%
Sodium	1153.05mg	220%
Potassium	162.33mg	16%
Total Carbs	10.76g	16%
Sugars	5.14g	94%
Dietary Fiber	1.67g	31%
Protein	1.93g	18%
Vitamin C	12.8mg	98%
Iron	0.4mg	10%
Calcium	19.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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