Thai Mango-Prawn Salad - cooking recipe

Ingredients

2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 1/2 teaspoons chopped pickled ginger
1/2 cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/2 red pepper flakes, or more to taste
1 red onion, thinly sliced
1/2 cup matchstick-cut carrots
1/4 cup chopped cashews
1/4 cup chopped green onions, or more to taste
1 ripe mango, cubed
1/2 lime, juiced
1/2 teaspoon soy sauce, or more to taste
1 pinch white sugar
1 romaine hearts, chopped into bite-sized pieces, or more to taste

Preparation

Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.