Shrimp on a Ginger and Mango Salad with Bean Sprouts
25—30 Min
The perfect dish if you're watching your figure: finely chopped vegetables and mango, garnished with lightly fried shrimp and a sweet-and-sour dressing. A light meal with an Asian twist that's unbelievably tasty!
Ingredients 4 Portions
- 400 gShrimps
- 1 pieceGreen mango (not too ripe)
- 3 pieceCarrots
- 1 pieceCucumber
- 100 gBean sprouts, fresh
- 40 gPeanuts
For the dressing
- 1 pieceLime
- 1 pieceRed chili pepper, fresh
- 3 tbsp.Sesame oil
- 2 tbsp.Soy sauce
- 1 tsp.Sugar
- 0.5 tsp.Organic Ginger, Ground
- Oil for frying (rapeseed oil or peanut oil)
Preparation
- 1
Peel the mango, cucumber and carrot and cut or slice into fine juliennes. Rinse the cilantro and mint and roughly chop. Remove the seeds from the chili and thinly slice the chili. Roughly chop the peanuts.
- 2
To make a dressing: Mix the soy sauce, sesame oil, sugar, sliced chili, lime juice and organic ground ginger.
- 3
Sear the shrimp with some oil in a pan. Season with salt.
- 4
Dress the salad. Stir in the shrimp and garnish with the herbs, bean sprouts and peanuts.
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