Thai Mango Salad with Sous Vide Prawns

There’s a whole variety of textures in this salad, from the crunch of nuts to the soft flesh of mango. This flavour-packed dish is all about balance – you’ve got citrus from the lime, a salty hit from fish sauce and the sweet undertones of palm sugar. A Thai green mango salad is the perfect light meal for an evening at home.

Author

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

Ingredients

• 20 medium shrimp, peeled and deveined
• Kosher salt
• 1 teaspoon peanut oil
• 3 tablespoons palm sugar or packed dark brown sugar
• 3 small red Thai chiles, thinly sliced
• 1 clove garlic, minced
• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons fish sauce
• 2 small green mangoes peeled and sliced into thin strips
• 2 ounces green beans, sliced into 1-inch pieces
• 2 shallots, thinly sliced
• 5 cherry tomatoes, halved
• 2 tablespoons chopped Thai basil leaves
• 2 tablespoons peanuts, toasted
• 1 tablespoon chopped fresh cilantro leaves, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
2. Lightly season the shrimp with salt and place in a large zipper lock or vacuum seal bag. Add the peanut oil and seal using the water immersion technique or a vacuum sealer on the moist setting. Place bag in water bag and set the timer for 15 minutes.
3. While the shrimp are cooking, prepare the salad: In a large mortar and pestle, pound the palm sugar, chiles, and garlic for 30 seconds. Add the lime juice and fish sauce, and pound to combine.
4. Add the green mango, green beans, and shallots and gently pound to bruise the mango and beans. Add the cherry tomatoes and Thai basil and gently pound to combine.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Drain the contents of the bag through a fine-mesh strainer.
2. Add the shrimp and peanuts to the mortar with the salad. Toss to combine (don't pound) and transfer to a serving plate. Garnish with cilantro. Enjoy!