spicy shrimp & mango salad
This recipe has all those wonderful elements common to South East Asian cuisine – sweet, salty, sour and spicy. And it has make-ahead elements so when the time comes, it can be ready in less than 30 minutes.
Ingredients
- 1/4 cup sambal oelek chili paste
- 2 large garlic cloves peeled
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoons chopped peeled ginger
- 1 tablespoon sesame oil
- 1 tablespoon finely grated lime zest rind
- 3 tablespoons lime juice
- pinch salt & pepper
- 24 jumbo raw shrimp peeled & deveined, leaving tails intact
- 8 x 10-inch metal skewers 23cm
- 2 large ripe mangoes, peeled & sliced
- 1/2 small red onion, cut into thin wedges
- 6 radish, trimmed & cut julienne
- 1/4 cup roughly chopped mint leaves
- 1/4 cup roughly chopped cilantro leaves coriander
- 1/3 cup chopped honey roasted cashews
- mint leaves, coriander leaves, sambal oelek & lime wedges, to serve
Instructions
- In a blender, add sambal, garlic, honey, soy, ginger, sesame oil & zest; blend until smooth. Mixture makes about 3/4 cup. Pour approximately half the sambal mixture into a medium bowl. Add juice, salt & pepper; set aside. This will be the dressing for the salad. (This can be done 2 days ahead of time & stored in a jar in the fridge.)
- In another bowl, combine shrimp & remaining sambal mixture; stir until shrimp are well coated. Cover & set aside in the fridge for 1 hour, if time permits. (Shrimp can be marinated a day ahead & stored in a sealed container in the fridge.) Thread 3 shrimp onto each skewer.
- Preheat the grill (barbie) to medium-high. Cook shrimp on greased grill for 2 to 3 minutes on each side or until just cooked & grill marks appear.
- Add mango, onion, radish, mint & cilantro to dressing; toss gently to combine. Sprinkle salad with cashews.
- Serve shrimp skewers with mango salad. Serve with extra mint leaves, cilantro leaves, sambal & lime wedges.