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Mango and Grilled Shrimp Salad (Selada Mangga Udang Bakar) Recipe

Mango and Grilled Shrimp Salad (Selada Mangga Udang Bakar) Recipe

Mango and Grilled Shrimp Salad (Selada Mangga Udang Bakar) Recipe

This dish perfectly represents the best features of Indonesian cuisine. Indonesia is famous for its many varieties of luscious mangos as well as an abundance of fresh, succulent seafood. Here, I offer a more convenient method of “grilling” the shrimp. If you have enough time and an outdoor grill, you can grill the shrimp the old fashioned way, which will yield a smoky flavor. Sweet mangos and juicy shrimp combine the gritty dark brown sugar, fragrant toasted coconut, and a dash of heat from the chili peppers.

Ingredients :

    • 1/2 lb (250 g) fresh shrimp, shelled and deveined, tails on
    • 1 teaspoon oil
    • 1/4 cup (125 g) green beans, ends trimmed and cut in half
    • 3-4 ripe mangos (1½ lb/750 g), peeled, pitted and diced
    • 1/4 cup (125 g) red onion, thinly sliced
    • 21/2 teaspoons dark dark brown sugar
    • 1 teaspoon sugar
    • 3/4 teaspoon salt
    • 2 tablespoons coriander leaves (cilantro), finely chopped
    • 2 tablespoons Fried Shallots
    • 2-3 bird’s-eye chili peppers, finely chopped
    • 1/4 cup (15 g) toasted coconut flakes

Method :

    1. Pre-heat the oven to high broil. Coat the shrimp with the olive oil, mixing thoroughly in a small bowl. Arrange the shrimp on a non-stick baking sheet and broil for 2 minutes on each side. Remove from the broiler and set aside to cool.
    2. Bring approximately 2 cups of water in a small pot to a vigorous boil. Turn off the heat and toss in the green beans for just about 30 seconds. Drain the green beans and immediately plunge them into the bowl of ice water. Drain the green beans and place into a large bowl.
    3. Add the rest of the ingredients along with the shrimp into the bowl with the green beans. Gently toss everything together until thoroughly combined. Serve immediately.

SERVES 4
PREPARATION TIME : 20-25 MINUTES
COOKING TIME : 5 MINUTES