Thai Shrimp Salad on Mango with Sous vide

1 minute, 30 seconds Read

Chef: Christina Wylie, Koh Samui Thailand
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.

These tasty bites are great for entertaining. You can get green mango and palm sugar from an Asian food store. Don’t get look delicious?

Ingredients for 2

  • 8 large shrimp, peeled and deveined with tails on
  • 2 cups shredded green mango
  • 2 tablespoons shredded coconu
  • 2 tablespoons deep fried shallots
  • 2 small red Thai chiles, chopped
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or packed dark brown sugar
  • 8 Chinese soup spoons, for plating

Step 1
Set the BioloMix Sous Vide Cooker to 149ºF (65ºC).

Step 2
Place the shrimp in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Take care that the shrimp remain in one layer. Place the bag in the water bath and set the timer for 15 minutes.

Step 3
Meanwhile, combine mango, coconut, fried shallots, and chiles in a large bowl.

Step 4
In a small bowl, whisk together lime juice, fish sauce, and palm sugar.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag and set aside.

Step 1
Toss the mango mixture with three-quarters of the fish sauce dressing. Arrange the salad on top of the spoons and top with the shrimp. Drizzle with the remaining dressing.

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