Thai salad with grilled shrimp in Tom Yum Kanokwan paste
In celebration of the barbecue season, together with Cook with Diego, we invite you to try the devilishly delicious Thai Som Tam salad with grilled shrimp in Tom Yum paste, which imparts an authentic Thai flavor. This dish is sure to delight all grilling enthusiasts and will be a great addition to any barbecue feast.
Number of servings
2
Sharpness level
SPICY
Preparation time
15 min.
Difficulty level
EASY
INGREDIENTS
- 1-2 teaspoons Tom Yum Kanokwan paste
- 2 tablespoons House of Asia fish sauce
- 2 tablespoons House of Asia lime juice, or more 16 raw shrimps
- 1 tablespoon vegetable oil
- 200 g fresh mango
- 1 kohlrabi
- 12 cherry tomatoes, cut in half
- 100 g green beans
- 1 small chili
- 2 garlic cloves
- 2 tablespoons of brown or palm sugar
- 60 g roasted peanuts, unsalted
A METHOD OF PREPARING
- Peel the mango and kohlrabi, then cut into thin strips.
- Place the beans in a pot of boiling, well-salted water and cook for 1-2 minutes. Drain and let cool.
- In a mortar or blender, crush the garlic and chili powder together. Add the sugar, fish sauce, and lime juice. Mix thoroughly.
- Transfer the sauce to a bowl, add the cherry tomatoes, and toss them with the sauce until they release their juices. Then add the mango, kohlrabi, and green beans. Mix everything together, and finally add 2/3 of the peanuts.
- Clean and marinate the shrimp in Tom Yum paste and vegetable oil. Thread the shrimp onto skewers and grill in a hot pan for 1-2 minutes on each side.
- Arrange the salad on a plate, and place the shrimp skewers alongside. Sprinkle with peanuts and cilantro leaves.
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