Thai Apple and Mango Salad with Sous Vide Prawns and Crispy Shallots

Anova Culinary

This recipe is a great take on Thai mango salad. With plenty of fresh flavor and textures to keep you interested, we can't wait to make this recipe again and again. You can pick up a green mango from your local food store — just don’t use a ripe mango as it’s far too sweet and soft (the green mangos are unripe, so are sour and crunchy). The green beans are served on the side to bite into if your mouth gets a little hot from the chiles. To shred the mango and apple, use a serrated peeler or the large holes of a box grater.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:15

Temperature : 149F / 65C



  1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
  2. Place the shrimp in a large zipper lock or vacuum seal bag with the peanut oil, if using. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Make sure to keep the shrimp in a single layer.
  3. Place the bag into the water bath and set the timer for 15 minutes.
  4. While the shrimp are cooking, prepare the salad: Combine the lime juice, fish sauce, and palm sugar in a mortar and pound with a pestle to combine. Transfer to a small bowl.
  5. Add the cherry tomatoes to the empty mortar and pound until they are bruised. Add the whole chiles and continue to pound until chiles break into small pieces, about 30 seconds.
  6. Add the mango and apple and gently pound until softened, 30 seconds to 1 minute. Add the peanuts and pound just until lightly crushed.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath to cool.
  2. When the shrimp have cooled to room temperature, remove them from the bag and add to the mortar with the salad. Add the dressing and toss to coat (do not pound). Transfer to a serving plate. (Alternatively, dress the salad and shrimp separately and plate the shrimp next to the salad.)
  3. Garnish the salad with cilantro, shallots, and sliced Thai chiles. Serve with the green beans on the side.