Thai Mango Salad With Marinated Shrimps By WaterMelon on December 29, 2004

Ingredients:Servings: 15

15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of

Dressing/Marinade
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced

Salad
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish

Change Measurements: US | Metric
Directions:Prep Time: 45 minsTotal Time: 4 3/4 hrs

1 First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.

2 Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.

3 Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.

4 Peel the shrimps and set aside.

5 Make the dressing/marinade- combine all ingredients in a small bowl.

6 Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.

7 A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.

8 Add the shrimps and dressing, toss to coat and chill.

9 Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.