Ingredients — what you'll need
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- 150 gram Cucumber
- 20 gram Unsalted Peanuts
- 2 tablespoon Canola Oil
- 4 milliliter Canola Oil
- 20 gram Spring onion
- 100 gram Mango
- 2 gram Whole chilli pepper
- 1 gram Fresh Cilantro
- 6 milliliter Fish Sauce
- 8 milliliter Light Soy Sauce
- 1 piece Lime
- 120 gram Shrimp
- 1 piece Whole chilli pepper
- 100 gram Iceberg lettuce
Step-by-step method
At a glance
You're coming together a vibrant, fresh salad that brings bright Asian flavors to your table in just 20 minutes. The main work happens at the beginning—slicing up crisp veggies and juicy mango—while the quick-seared shrimp gets added at the very end for a warm, tender contrast against the cool salad base.
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Prepare the salad
Wash, trim and cut the lettuce, cucumber, spring onion and mango into thin strips. Place everything in a bowl and toss to combine.
Ingredients
- 100 gram Iceberg lettuce
- 150 gram Cucumber
- 100 gram Mango
- 20 gram Spring onion
2/3
Make the dressing
Whisk together the fish sauce and soy sauce with sesame or rapeseed oil, lime juice and chilli to make the dressing. Stir it into the salad and add the chopped fresh coriander.
Ingredients
- 6 milliliter Fish Sauce
- 1 gram Fresh Cilantro
- 4 milliliter Canola Oil
- 2 gram Whole chilli pepper
- 8 milliliter Light Soy Sauce
- 1 piece Lime
3/3
Serve
Quickly sear the shrimp in a pan with a little rapeseed oil, then add them to the salad. Before serving, sprinkle with peanuts (you can lightly toast them in a pan beforehand) and, if you like, add some fresh chilli to taste.
Ingredients
- 120 gram Shrimp
- 20 gram Unsalted Peanuts
- 2 tablespoon Canola Oil
- 1 piece Whole chilli pepper