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

May 2006


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

This tangy, sweet and lightly spicy dish needs a white wine with a touch of sweetness, often referred to as "off-dry." Many of the Rieslings produced in the United States are fermented to retain a small percentage of the grape sugar; go with a bottling from Washington State.