extra-firm mangoes, peeled and cut into matchsticks
1/4 cup
coarsely chopped fresh cilantro
60 mL
1/4 cup
coarsely chopped roasted cashews
60 mL
3 tbsp
fish sauce
45 mL
1 tbsp
sugar or honey
15 mL
2 cloves
garlic, minced
1 tbsp
chopped fresh ginger
15 mL
1/4 cup
mild sweet chili sauce
60 mL
2 tbsp
rice vinegar
30 mL
8
Cooked Colossal Black Tiger Shrimp (13-15 ct), thawed and patted dry with paper towel
2 tbsp
sesame seeds, toasted
30 mL
1/4 cup
thinly sliced green onions
60 mL
Method
Step 1
In a bowl, combine mangoes, cilantro, cashews, fish sauce and sugar or honey. Set aside.
Step 2
In a skillet, combine garlic, ginger, chili sauce and vinegar and bring to a boil over medium-high heat. Cook until sauce is reduced by half, about 5 to 10 min.
Step 3
Add shrimp, sesame seeds and green onions to skillet and heat for 2 to 3 min., stirring to coat shrimp. To serve, spoon mango salad onto a platter and top with shrimp.
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