Almond Crusted Shrimp and Mango Salad
By: Susan Keefe
Published: Monday, October 17, 2011 - 6:10pm

Ingredients




FOR THE SALAD:
1 mango, julienned
¼ cucumber, julienned
½ red bell pepper, julienned
¼ red onion, sliced
½ cup fresh cilantro, torn
FOR THE DRESSING:
4 tbsp vegetable oil
2 tbsp granulated sugar
¼ cup lime juice
1 tsp sambal oelek
1 tbsp fish sauce
Salt and pepper to taste
FOR THE SHRIMP:
12 shrimp, deveined and shelled with tails on
¼ cup almond meal or finely ground almonds
Salt and pepper to taste
1 egg, beaten
2 tbsp milk
2 cups peanut oil
¼ dry roasted peanuts, for garnish

Preparation

1 Place veggies, mango and cilantro in a large bowl and toss to combine. 2 In a small bowl whisk together dressing ingredients and set aside. 3 In another small bowl combine ground almonds and salt and pepper. 4 Combine egg and milk. 5 One by one dredge each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate. 6 When each shrimp has been coated heat oil in a large wok until it reaches about 350° 7 Drop shrimp into the oil and fry, turning once, until golden brown. 8 Remove from oil and leave to drain on paper towels. 9 Pour dressing over salad and toss to coat. 10 Divide salad amongst four plates and top with peanuts. 11 Arrange four shrimp on top of each salad and serve immediately.

About

In need of something fancy? This gorgeous salad will definitely wow your next round of dinner guests.