Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.

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Thai-inspired Barbecue Marinade for Chicken or Shrimp

barbecued chicken

My cousin’s lovely wife, Jeab, introduced me to condiments from her native Thailand, such as sweet-salty oyster sauce and pungent fish sauce. These along with the coconut milk and lemongrass can be found in Asian grocery stores and some large supermarkets. I love fooling around and combining these ingredients with others in my kitchen and herb garden to invent marinades. Frozen garlic and ginger can be found at Trader Joe’s and Berkeley Bowl.

The spices, pepper, onion, lime and herbs add a tangy spiciness to the blandness of the coconut milk. My family likes their food spicy, but feel free to cut down on the chili according to your tastes. If you are on a salt-restricted diet, cut the amount of salt, fish sauce and oyster sauce.

marinade ingredients

Ingredients: (Enough marinade for about 6 pieces of chicken and 2 dozen shrimp.)

1/2 of a 14 oz. can coconut milk (1 cup) (I use low-fat)

1 Tb oyster sauce (can substitute 1 tsp. sugar and 1 tsp. salt)

2 Tb fish sauce

2 Tb chili oil

2 Tb sesame oil

1/2 tsp salt

juice of 2 limes

3 garlic cloves, minced or 3 cubes frozen minced garlic

2 cubes frozen minced ginger or 2 tsp. fresh minced ginger, or 1 tsp. ground ginger

1 Tb yellow curry powder

¼ cup coarsely chopped cilantro (you can include stems)

¼ cup coarsely chopped basil leaves

1 onion, chopped

1 chopped jalapeño pepper

1 chopped red chili pepper

Whisk liquids, curry powder, garlic and ginger in a large bowl.

liquid ingredients for marinade

Chop onion and peppers. This is the time to release your emotions and have a good cry!

Remove outer leaves of lemongrass until you reach the tender inner ones. Trim bulb and upper end of stalk where leaves are dry. Use a molcajete (or regular mortar and pestle) or a rolling-pin on the cutting board to crush the slices until softened. The citrus scent will be released. (If you can’t find lemongrass, it’s OK, you can still make the recipe without it!) Slice into 1 inch slices.

chopped lemongrass

Chop herbs, add to marinade.

Pound chicken breasts and remove excess fat. Make several slits in each breast to enable it to absorb the marinade.

scored chicken breasts

Cut each breast in half and add to marinade, coating each piece well. Marinate chicken breasts for several hours, the longer the better.

marinade

Grill on medium flame.

chicken and shrimp on the grill

If it’s raining, you can slice the breasts and cook them in the marinade, like curried chicken.

Put the shrimp in You can use leftover chicken instead of shrimp in the Shrimp-Mango Salad.

Sliced chicken also pairs well with cucumber and  snap peas. Parboil the snap peas for about 3 minutes, until they turn bright green. Cool under running water, then immerse in ice water to stop cooking. Remove stems and slice in half. Mix chicken and peas with sliced cucumber and garnish with cilantro leaves.

Chicken served with snap peas and cucumber

You can also add the leftover marinade to stir fry vegetables, such as broccoli and choy sum or baby bok choy, and mushrooms. Be careful that you only add the tender lemongrass, not the outer inedible parts!

stir fry veggies with bbq shrimp and chicken