Vietnamese Green Mango Salad with Shrimp (Goi Xoai recipe)
Vietnamese mango salad (Goi Xoai recipe) features shrimp accented with tart green mango, mint, Thai basil and coriander. It is a delicious combination that is sweet and sour, salty, and has a lot of contrast in texture.
Mint thai basil, cilantro and stems, removed and roughly chopped
DRESSING
1/3 c sugar
1/4 - 1/3 c fish sauce
1/3 c lime juice
1/2 c water
Thai chiles sliced
Instructions
PREPARATION OF MANGOES AND VEGGIES
Peel vegetables and mangoes.
Take out the seeds from the cucumber and mango and then julienne.
MAKE A QUICK CHOICE
Make a quick pickle if you don't have Vietnamese carrot and daikon pickles. In a large bowl combine equal amounts of vinegar, sugar, and water. Make sure to cover the vegetables.
For 40 minutes, add carrots and daikon.
For the last 20 minutes, add cucumbers to bowl. When you are ready to mix the salad, drain it.
PREPARE FOR THE SHREMP
Freeze frozen shrimp in water. Dry and then devein.
Bring 1 tsp salt and water to boil over high heat.
Allow shrimp to cook until slightly pink. Drain the shrimp and place it over ice to stop them from burning. Take out the shrimp tails and shells.
TOSS & GARNISH
Combine all ingredients to make the salad dressing.
Mix all ingredients together, add dressing to your taste and serve immediately.
Keyword Goi Xoai recipe, Vietnamese Green Mango Salad with Shrimp