Gỏi Xoài Thanh Long Tôm (Mango Dragon Fruit Salad with Shrimp)
85% chuẩn vị · Vietnamese
An elevated version of the classic Gỏi Xoài Thanh Long, incorporating succulent cooked shrimp for a more substantial and protein-rich salad. This variation adds a delightful seafood element.
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Nguyên liệu
- Ripe mango2 medium
- Pink dragon fruit1 medium
- Cooked shrimp1/2 lb, peeled and deveined
- Carrot1 medium, julienned
- Cucumber1/2 medium, julienned
- Red onion1/4 medium, thinly sliced
- Fresh mint leaves1/4 cup, chopped
- Fresh cilantro leaves1/4 cup, chopped
- Roasted peanuts1/4 cup, crushed
- Fish sauce2 tablespoons
- Lime juice2 tablespoons
- Sugar1 tablespoon
- Garlic1 clove, minced
- Chili pepper1/2, thinly sliced (optional)
- Saltto taste
- Black pepperto taste
- Water1 tablespoon (for dressing)
Các bước
- 1
Prepare the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and 1 tablespoon of water. Add chili pepper if using. Set aside.
- 2
Prepare the fruits and vegetables: Peel and thinly slice the ripe mango. Peel and dice the dragon fruit into bite-sized pieces. Julienne the carrot and cucumber. Thinly slice the red onion.
- 3
Prepare the shrimp: If shrimp are not already cooked, boil or steam them until pink and cooked through. Let cool, then peel and devein.
- 4
Combine the salad ingredients: In a large bowl, gently combine the sliced mango, diced dragon fruit, julienned carrot, julienned cucumber, sliced red onion, and cooked shrimp.
- 5
Add herbs and dressing: Add the chopped mint and cilantro to the salad. Pour the prepared dressing over the salad and toss gently to coat all ingredients.
- 6
Serve: Transfer the salad to a serving dish. Garnish with crushed roasted peanuts. Season with salt and black pepper to taste if needed.
