Thai Mango-Prawn Salad

By John Cathasach

5.0 / 5

35min

5min

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2 tablespoons peanut oil
1 pound large shrimp peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½ red pepper flakes or more to taste
1 red onion thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions or more to taste
1 ripe mango cubed
½ lime juiced
½ teaspoon soy sauce or more to taste
1 pinch white sugar
1 romaine hearts chopped into bite-sized pieces, or more to taste