Thai Shrimp Salad with Garlic Dressing Recipe

In this intensely flavored salad, sweet shrimps and mango are partnered with a sweet-sour garlic dressing heightened with the hot taste of chili. The crisp frizzled shallots are a traditional addition to Thai salads. To devein the shrimp, make a shallow cut down the back of each shrimp, using a small, sharp knife. Using the tip of the knife, lift out the thin, black vein, then rinse the shrimp thoroughly under cold, running water, drain it and pat it dry with kitchen paper.

Ingredients: (Serves 4 to 6)

675 g/1½ lb medium raw shrimps (prawns), peeled and deveined, leaving the tails intact
Finely shredded rind of 1 lime
½ fresh red chili, seeded and finely chopped
30 ml/2 tablespoons olive oil, plus extra for brushing
1 ripe but firm mango
2 carrots, cut into long thin shreds
10 cm/4 inches piece cucumber, sliced
1 small red onion, halved and thinly sliced
A few fresh mint sprigs
A few fresh cilantro (coriander) sprigs
45 ml/3 tablespoons roasted peanuts, coarsely chopped
4 large shallots, thinly sliced and fried until crisp in 30 ml/2 tablespoons peanut (groundnut) oil
Salt and ground black pepper

For the dressing:

1 large garlic clove, chopped
10-15 ml/2-3 teaspoons caster (superfine) sugar
Juice of 2 limes
15-30 ml/1-2 tablespoons Thai fish sauce
1 fresh red chili, seeded and finely chopped
5-10 ml/1-2 teaspoons light rice vinegar

Method:

Place the shrimps in a glass dish with the lime rind, chili, oil and seasoning. Toss to mix and leave to marinate at room temperature for 30-40 minutes. Make the dressing. Place the garlic in a mortar with 10 ml/2 teaspoons of the caster sugar. Pound with a pestle until smooth, then work in about three-quarters of the lime juice, followed by 15 ml/1 tablespoon of the Thai fish sauce.

Transfer the dressing to a jug (pitcher). Stir in half the chopped red chili. Taste the dressing and add more sugar, lime juice and/or fish sauce, if you think they are necessary, and stir in light rice vinegar to taste. Peel and stone (pit) the mango. The best way to do this is to cut either side of the large central stone (pit), as close to it as possible, with a sharp knife. Cut the flesh into very fine strips and cut off any flesh still adhering to the stone.

Place the strips of mango in a bowl and add the carrots, cucumber slices and red onion. Pour over about half the dressing and toss thoroughly. Arrange the salad on four to six individual serving plates or in bowls.

Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot. Brush with a little oil, then sear the marinated shrimps for 2-3 minutes on each side, until they turn pink and are patched with brown on the outside. Arrange the shrimps on the salad.

Sprinkle the remaining dressing over the salads and garnish with the mint and cilantro sprigs. Sprinkle over the remaining chili with the peanuts and crisp-fried shallots. Serve immediately.