{"id":44713,"date":"2022-01-20T05:15:24","date_gmt":"2022-01-20T05:15:24","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-tailandesa-de-gambas-y-aguacate\/"},"modified":"2024-07-12T14:02:52","modified_gmt":"2024-07-12T18:02:52","slug":"ensalada-tailandesa-de-gambas-y-aguacate","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-tailandesa-de-gambas-y-aguacate\/","title":{"rendered":"Ensalada tailandesa de gambas y aguacate"},"content":{"rendered":"

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Ensalada Tailandesa De Camarones Y Aguacate<\/h2>\n

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  • 1 pound 8 ounces spring lettuce mix<\/li>\n
  • 12 ounces Napa cabbage, thinly sliced<\/li>\n
  • 1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced<\/li>\n
  • 1 pound 2 ounces Fresh California Avocado, sliced<\/li>\n
  • 1\/2 cup chopped fresh mint<\/li>\n
  • 1\/2 cup chopped, toasted peanuts<\/li>\n
  • 36 raw shrimp (21\/25) peeled and deveined<\/li>\n
  • 9 tbsp prepared fresh chili garlic sauce<\/li>\n<\/ul>\n

    Fried Rice Noodles<\/h4>\n
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    • 1 cup frying oil<\/li>\n
    • 6 ounces rice noodles or cellophane noodles<\/li>\n<\/ul>\n

      Thai Dipping Sauce<\/h4>\n
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      • 1 cup water<\/li>\n
      • 1 cup rice wine vinegar<\/li>\n
      • 2 cups sugar<\/li>\n
      • 2 tbsp prepared fresh chili garlic sauce<\/li>\n
      • 2 tbsp chopped fresh cilantro<\/li>\n<\/ul>\n<\/div>\n
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        1. Combine spring mix and cabbage; hold refrigerated for same day use. Per serving: Place 3 ounces lettuce mixture on a plate or in a to-go container. Place 3 mango slices on one side of salad and 3 avocado slices on other side. Place 3 shrimp around the salad in a triangle shape. Garnish with 2 teaspoons mint and 2 teaspoons peanuts. Serve with 2 ounce container of Thai Dipping Sauce. Hold refrigerated for same day service.<\/li>\n<\/ol>\n

          To make the Shrimp<\/h4>\n
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          1. Combine shrimp with chili garlic sauce; marinate refrigerated 1 hour. On a clean, hot, seasoned grill, cook shrimp 1 to 2 minutes on each side until cooked just through. Hold hot or cool quickly and use within 48 hours. To make Fried Rice Noodles: Heat oil to 350\u00cb\u0161F. Slightly pull apart noodles and place in hot oil to flash fry for about 10 seconds. Remove from oil; drain well. Hold at room temperature for same day service.<\/li>\n<\/ol>\n

            To make the Thai Dipping Sauce<\/h4>\n
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            1. In a saucepan, combine water, rice wine vinegar and sugar. Bring to a boil. Remove from heat and cool quickly in an ice bath for immediate use. Stir in chili paste and cilantro. Hold refrigerated and use within 48 hours.<\/li>\n<\/ol>\n<\/div>\n
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              Source: Chef Chuck Hatfield, Sodexo<\/p>\n<\/div>\n

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              Almuerzo, Cena, Creaci\u00f3n del chef, Ensalada<\/div>\n
              Mariscos<\/div>\n<\/div>\n<\/div>\n

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