Just bursting with freshness.
Mango & Shrimp Salad (Goi Tom Xoai)
Chef Thuy Le-Goldberg
4
25 minutes
35 minutes
Vietnamese
Salads
The ring molds are used for precise presentation; you can skip if you like. It won't affect the flavor.
Ingredients
1.7 lbs (800g) extra-large raw shrimp (headless)
2 tsp (10g) fine sea salt
10g fresh ginger, sliced (optional)
2 ripe-yet-firm mangoes (about 1.7 lbs/800g), peeled and diced into small cubes
5 oz (150g) spring mix greens
⅓ bunch cilantro, leaves only, thinly sliced
12 to 16 mint sprigs, thinly sliced
3–4 garlic cloves (10g), finely minced
1 shallot (40g), finely minced
2 tbsp olive oil
1 tbsp lemon zest
12 baby tomatoes, halved
blank
2 tbsp fish sauce
2 tbsp lemon juice
3 tbsp brown sugar
4 tbsp water
Directions
Prepare the Shrimp: Fill a 1 ½-quart (1.5 L) saucepan halfway with water. Add salt and ginger and bring to a boil over high heat.
Add shrimp and boil for 1 minute. Remove the pan from heat and let the shrimp sit for 3 minutes, until they curl into a “C” shape and turn pink-orange.
Use a slotted spoon to transfer the shrimp to a plate to cool. Peel and dice into bite-size pieces.
Make the Salad Base: In a large mixing bowl, combine shrimp, minced shallot, garlic, lemon zest, and diced mango. Mix well and set aside.
Prepare the Dressing: In a small bowl, whisk together the fish sauce, lemon juice, sugar, and water until fully dissolved.
Pour the sweet and tangy dressing over the salad mixture and toss well. Add olive oil, cilantro, and mint. Gently toss again until evenly coated.
Assemble the Salad: Place a salad ring mold on each serving plate. Spoon in 4–5 heaping spoonfuls of the salad and press gently to form.
Add spring mix greens to one side of the plate. Garnish with baby tomatoes. Drizzle with balsamic glaze or decorate as desired. Enjoy chilled!