Shrimp-mango salad

Name: shrimp-mango salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Thai
Ingredients: 200 g snow peas bag of 200 g; 1 lime cleaned up; 2 tl sesame oil bottle of 250 ml; 2 el Thai sweet chili sauce bottle of 250 ml; 1 cm fresh ginger bag of 150 g (unpeeled); 1 pointed pepper; 1 mango; 100 g butter lettuce bag of 100 g; 125 g jumbo shrimp container 125 g

Thai recipe for a salad of butterhead with snow peas, lime, fresh ginger, pointed pepper, mango and jumbo shrimp.

Ingredients

Directions

Cook the snow peas for 2 minutes in a bottom of water. Rinse cold under the tap.
Halve the lime. Squeeze out 1 half and cut the other half into segments. Mix the juice, oil and chili sauce into a dressing. Press the ginger with a garlic press over the dressing and mix through.
Cut the caps of the peppers and cut them loose around the seeds. Remove the seed lists. Cut the bell pepper into rings. Peel the mango. Cut the flesh from the mango to the pit in thick slices. Cut the slices into cubes.
Put the butter lettuce in a bowl and spread the snow peas, peppers, mango and shrimps. Drizzle with the dressing and serve with the lime wedges. Delicious with some leaves of fresh coriander.