Tôm Sốt Thái with Mango Salsa
60% chuẩn vị · Fusion
A creative twist on Tôm Sốt Thái, this version incorporates a fresh, tropical mango salsa to complement the spicy and savory shrimp. The sweetness of the mango balances the heat for a unique flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp, peeled and deveined1 lb
- Garlic, minced3 cloves
- Thai bird's eye chilies, finely chopped2
- Fish sauce2 tbsp
- Tamarind paste1 tbsp
- Honey1 tbsp
- Lime juice2 tbsp
- Vegetable oil1 tbsp
- Ripe mango, diced1
- Red onion, finely diced1/4 cup
- Cilantro, chopped2 tbsp
- Mint leaves, chopped1 tbsp
- Jalapeno, finely diced (optional)1/2
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Prepare the mango salsa: In a bowl, combine diced mango, red onion, chopped cilantro, chopped mint, and optional jalapeno. Squeeze in 1 tbsp lime juice. Season with a pinch of salt and pepper. Mix gently and set aside.
- 2
For the shrimp sauce: In a small bowl, whisk together fish sauce, tamarind paste, honey, remaining 1 tbsp lime juice, and 2 tbsp water. Set aside.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies. Stir-fry until fragrant, about 1 minute.
- 4
Add the shrimp and stir-fry until pink and cooked through, about 3-4 minutes.
- 5
Pour the sauce mixture over the shrimp. Stir to coat and cook for 1-2 minutes until the sauce thickens slightly.
- 6
Season with salt and black pepper to taste.
- 7
Serve the Tôm Sốt Thái immediately, topped with or alongside the fresh mango salsa.
