Thai Mango And Shrimp Salad - cooking recipe

Ingredients

1 lb jumbo shrimp, peeled, deveined, tails intact
1 None mango, peeled, pit removed, thinly sliced
1 None cucumber, seeded, thinly sliced
1 bunch mint, leaves only
1 bunch cilantro, leaves and stems separated
1/2 None red onion, thinly sliced
None None Dressing
2 cloves garlic, crushed
2 None long red chilies, roughly chopped
8 None cherry tomatoes, halved
2 None limes, juice
1/4 cup sugar
1/4 cup fish sauce

Preparation

In a large bowl, combine shrimp, mango, cucumber, mint, cilantro leaves (reserving stems) and onion. Toss to combine. Chill until required.
To make the dressing, combine garlic, cilantro stems and chili in a mortar. Pound with pestle until juice is released from chili. Add tomatoes and pound until just softened.
In a saucepan, combine lime juice and sugar. Stir over low heat until sugar dissolves. Add chili mixture and fish sauce. Allow to cool.
When ready to serve, toss salad with half the dressing. Accompany with the remaining dressing.