Ensalada de mango verde con langostinos tom yum a la parrilla

Ingredientes

• One green mango (about 1.5 pounds), shredded
• 1/4 cup Thai basil leaves
• 1/4 cup Vietnamese mint leaves
• 1/4 cup mint leaves
• 1/4 cup cilantro
• 1/4 cup roasted peanuts, chopped
• 2 tbsps fried shallots
• 1 1/2 pounds medium prawns (heads and tails intact)
• 2 tbsps Mekhala Living tom yum paste
• 2 tbsps fish sauce
• 2 tbsps freshly squeezed lime juice
• 2 tbsps extra virgin olive oil
• 2 tbsps granulated sugar
• 2 tbsps chopped marut lime leaves
• 2 tbsps cloves of garlic, finely chopped
• 2 tbsps water
• 2 tbsps fish sauce
• 2 tbsps freshly squeezed lime juice
• 2 tbsps granulated sugar
• 2 cloves of garlic, finely chopped
• 1 red Bird eye’s chili

Preparación

1. 1

   Combine tom yum paste, fish sauce, lime juice, olive oil, sugar, chopped lime leaves, and garlic in a bowl. Add prawns and turn to coat. Cover and marinate in the fridge for 60 minutes.

2. 2

   To make the lime dressing, in a bowl combine fish sauce, lime juice, water, sugar, garlic, and chili. Whisk until sugar is dissolved.

3. 3

   Peel mango and halve, discarding seeds, then finely shred using a mandoline or grater and place the shredded mango in a bowl of ice cold water to keep it crisp.

4. 4

   Lightly grease a barbecue or chargrill pan and preheat to medium-high. Cook prawns for 2 minutes each side or until lightly charred and just cooked.

5. 5

   When ready to serve, drain and squeeze the excess water from the shredded mango. Divide it among serving plates, top with herbs, grilled prawns, chopped peanuts, fried shallot, and lime dressing.