Thai Mango Salad with Sous Vide Prawns

(2)

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, ...

  • Rate This
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.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Perfect results in a few simple steps.


Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

      When the timer goes off, remove the bag from the water bath. Drain the contents of the bag through a fine-mesh strainer.

    • Step 1

      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!

Latest Comments

149 F / 65 C Recipe Temp
Recipe Time
Prep Time