Pan-fried Shrimp with Lime and Spicy raw Mango SaladJan 20 2015 · Recipe from New Ideas
Spicy mango salad goes perfectly with king prawn
It is mango season now. We can buy mango anywhere in supermarket, traditional market and streets fruit vendors. We have many verities of beautiful perfumed tropical fruit originates from India but is cultivated in many warm regions these days. The simple way to enjoy ripe mango is to serve it fresh, simply sliced without adding anything. A good quality mango harum manis, golek and gedong gives delicious flavour, texture, colour with natural sweetness.
In modern cuisine, we use ripe mango in many food and drink recipe – in mango lassi, juice, ice cream and sorbet, mango tart and salsa. Ripe mangos are perfect for these kinds of drinks and food.
How about unripe mango? Unripe mango is available all year own. It has sour taste with hard, crunchy texture. It is good idea to julienne or chopped unripe mango to give nice texture and more enjoyable. In Thailand and Vietnam, unripe mangoes are grated or sliced thinly and mixed with limejuice, fish sauce, chilies, lemon grass and coriander leaves. In Indonesia cuisine we can find unripe mango on rujak dish, a mixed chunky sliced of tropical fruits served which I find it is not very appetizing as the chunky texture. It is so contrast with delicious unripe mango sambal, which has a perfect texture with grating or julienne, the mango. You can also use unripe or ripe mango to make mango salsa, which you can mix with sliced shallots, chilies and fresh herbs (mint, basil or coriander).
For this recipe, I have unripe mango salsa, which inspired from mango Raja sambal from Samarinda, East Kalimantan. To give elegant flavour of shrimp paste for salsa, I reduced the quantity of shrimp paste or terasi to give nice balance and delicious tangy, spice, umami (from shrimp paste) and a touch of sweetness. If shrimp paste is not available you may use fish sauce. Enjoy!
This is very delicious to serve as a starter. You may replace the raw mango with raw papaya or ripe pineapple. Also, you may replace the shrimp with fish, fillet beef, pork, tempe or tofu for a vegetarian dish. It should have a delicious balance of sweet, sour, spicy and umami flavour from the shrimp paste or fish sauce.
- 12 king prawns, around 400gr
- juice of 2 limes
- salt to season
- 3 tablespoons of vegetable oil
For the sambal:
- 5 long red chilies
- 100gr shallots (peeled and sliced thinly)
- 1 large ripe tomatoes (chopped)
- ¼ teaspoon shrimp paste (roasted) or replace with 2 tablespoons fish sauce
- 1 tablespoon brown or palm sugar
- 1 tablespoon white sugar
- 2 tablespoons vegetable oil
For the salad:
- 2 medium unripe mango, peeled and grated
- 25gr shallots, peeled and sliced thinly
- 2 tomatoes, removed the seeds and sliced length wise
- 2 long red chilies, sliced thinly and basil flowers for garnish; the sambal mixture
- salt to season
- To prepare the sambal. Using a pestle and mortar grind the chilies until fine and add the shrimp paste if used.
- Heat a frying pan. Add the oil and the shallots and cook until golden and add the chilies. Cook for another 2-3 minutes, stirring from time to time.
- Add the tomato and cook for another 1-2 minutes and add the sugar and season with salt. Cook for another 2 minutes in low heat and set aside.
- Preparing the king prawn: clean the prawn under running water and remove the head. You can keep them for making stock.
- Dry each prawn properly with kitchen towel.
- Remove the shell but keep the tail in tack.
- Slit the back of each prawn to remove the vein of the prawns.
- Season the prawns with salt and lime juice.
- Heat a frying pan, add the oil and simply cook for around 1 ½-2 minutes each side and turn the heat off. Keep the prawn on the pan while preparing the salad.
- Mix the salad ingredients well. Check the seasoning. Add more salt or lime juice if necessary
- Add the prawn on top, sprinkle with sliced chilies and add basil flowers on top and serve immediately