Nick Nairn uses langoustines (prawns) in his Asian-inspired sweet-and-sour salad, but shrimp are a fine substitute. The trick here is soaking the vegetables in the ice water until just before serving, which makes them supercrisp and curly.
More Shrimp Recipes
4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
1 cup snow peas, thinly sliced lengthwise
1 small carrot, thinly shaved with a vegetable peeler
1/4 cup unseasoned rice wine vinegar
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
1 pound large shrimp, shelled and deveined
5 ounces mesclun greens (10 loosely packed cups)
1/2 cup cilantro leaves
1 ripe mango—peeled, pitted and thinly sliced
2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1
tablespoon Sriracha chile sauce
1 cup mung bean sprouts
1/2 cup salted cashews, coarsely chopped
How to Make It
Soak the scallions, snow peas and carrot slices in a medium bowl of ice water in the refrigerator for at least 20 minutes or up to 1 hour.
Meanwhile, in a small bowl, mix the rice vinegar with 3 tablespoons of the vegetable oil, the chile sauce and the sesame oil; season with salt.
In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.
Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl. Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well. Transfer the salad to a serving platter and top with the sautéed shrimp. Drizzle the salad with the remaining dressing and serve.
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