Thai Shrimp with Mango Slaw
Availability varies by market
Mad Jack’s wonderful apple profile is a wonderful accompaniment to the sweetness of the slaw and in the shrimp. The lime juice acts as an over all highlight to both the shrimp and to the beer.
- 1 small Savoy cabbage, sliced thinly
- 1 ripe mango, peeled and julienned
- 1 red onion, peeled and thinly sliced
- 1 red pepper, seeded and thinly sliced
- 1 medium carrot, grated
- ½ cup (20g) cilantro, washed and chopped
- 2 red chilies, seeded and thinly sliced
- ¼ cup (65ml) rice wine vinegar
- ¼ cup (65ml) lime juice
- ¼ cup (65ml) grapefruit juice
- 1 tbsp. (15g) white sugar
- 2 tbsp. (30ml) sesame oil
- 500g medium shrimp, peeled and deveined
- 2 tbsp. (30ml) vegetable oil
- 4 cloves of garlic, finely chopped
- 2 cm piece of ginger, peeled and finely chopped
- 1 cup (250ml) coconut milk
- 1 tsp. (10ml) fish sauce
- 1 lime, juiced
- 3 tbsp. (10g) basil leaves, roughly chopped.
- Kosher salt
- In a mixing bowl, whisk together rice wine vinegar, lime juice, grapefruit juice, white sugar and sesame oil.
- Pour over the cabbage, mango, red onion, carrot, chilies and cilantro and let sit for an hour.
- Meanwhile, in a medium skillet over medium heat, heat the vegetable oil and add the ginger and garlic, stirring frequently.
- Add the shrimp, and cook for a 2-3 minutes until they begin to turn pink.
- Add the coconut milk and simmer for 5-10 minutes until the sauce has reduced and thickened.
- Season with the fish sauce, lime juice and salt if necessary.
- Stir in the basil leaves and serve with the mango slaw.