Recipes
Corinne Trang's Sweet and Spicy Asian Mango Salsa with Grilled Shrimp
Episode 524: Thai Bird Chiles/Maple Syrup
Serves 6 to 8
Ingredients
4 Unripe to semi-ripe mangoes, peeled and julienned or diced
6 to 8 fresh mint leaves, freshly torn
1/3 cup roasted, unsalted peanuts, crushed
1 to 2 red Thai chilies, seeded and sliced into thin rounds
1/4 cup lemon juice
1/4 cup fish sauce
1/4 cup maple syrup
1 tablespoon grapeseed oil
Directions
1. In a bowl, stir together the lemon juice, fish sauce, and maple syrup.
2. Stir in the oil and chilies.
3. Add the julienned mango, toss and let stand for 15 minutes.
4. Garnish with freshly torn mint leaves, and serve as a side to the grilled shrimp.
Marinated Shrimp:
24 jumbo tiger shrimp
1/4 tablespoons minced Thai basil
1/4 cup fish sauce
1/4 cup sugar
1/4 cup lime or lemon juice
1 minced garlic clove
1 tablespoon oil
Stir all of the ingredients together and marinate shrimp for 30 minutes or
more depending on the size.
To prep the shrimp, cut through the shell but do not remove shell. Rub
marinade on inside and outside of shell.
Skewer and grill. Serve with mango salad.
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