Change it up this weekend with 2 unique and delicious recipes for mangosteen salad with shrimp and pork, featuring the detailed instructions below from TasteVN! This salad is sure to surprise and delight your whole family, so let’s get cooking right away!
1. Mangosteen Salad with Shrimp and Pork
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Preparation
30 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Mangosteen Salad with Shrimp and Pork For 2 people
Mangosteen 500 gr Shrimp 100 gr Pork belly 100 gr Carrot 30 gr Onion 1 bulb Sugar 5 tablespoons Fish sauce 3 tablespoons Calamansi juice 3 tablespoons Minced garlic 1 tablespoon Sliced chili 2 tablespoons
Ingredient Image
How to prepare Mangosteen Salad with Shrimp and Pork
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Prepare the ingredients
Wash the pork belly, boil it until cooked, then cut it into small pieces according to your preference.
Wash the shrimp, peel off the shell and head, then boil until cooked.
Use a knife to cut the mangosteen in half to take out the flesh, then cut it into bite-sized pieces.
Peel the onion and slice it. Pick the leaves of the Vietnamese coriander, wash them clean, and let them drain.
Peel the carrot and cut it into strips. Then put the carrot in a bowl, add 1 spoon of sugar, mix well and marinate for 20 minutes.
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Make the dressing for the salad
Add 4 tablespoons of sugar, 3 tablespoons of fish sauce, and 3 tablespoons of calamansi juice into a bowl, and stir well until the sugar is completely dissolved.
Then add 1 tablespoon of minced garlic, 1 tablespoon of sliced chili to the bowl, and mix well.
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Final product
Place the salad on a plate and serve with the dipping sauce, inviting your family to enjoy it!
2. Young Mangosteen Salad with Shrimp and Pork
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Preparation Time
10 minutes
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Difficulty Level
Easy
Ingredients for Young Mangosteen Salad with Shrimp and Pork Serves 3 people
Young mangosteen 5 fruits Pork belly 100 gr Tiger shrimp 100 gr Carrot 100 gr Horn chili 2 fruits Garlic 2 cloves Vietnamese coriander 20 gr Lime 1/2 fruit (to extract juice) Fried shallots a little Roasted peanuts a little Fish sauce 4 tablespoons Sugar 3 tablespoons
How to Prepare Young Mangosteen Salad with Shrimp and Pork
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Prepare Young Mangosteen
After purchasing the mangosteen, peel off all the outer skin and rinse it with water, then let it dry.
Next, cut the mangosteen flesh into thin slices suitable for eating.
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Prepare other ingredients
Peel the carrots, cut off the ends, then wash and cut into long strips about 3 finger joints.
Peel the onion, cut off the roots, wash it, and slice it. Peel and chop the garlic.
Wash the lime, horn chili, and Vietnamese coriander. For the Vietnamese coriander, discard any damaged leaves and cut it into bite-sized pieces, while for the horn chili, remove the stem and slice it.
Add the sliced carrots to a bowl along with the juice of 1/2 lime, and 1 tablespoon of sugar, then mix well until the sugar partially dissolves and penetrates the carrots. Soak the carrots in lime and sugar for about 10 minutes until they absorb the flavor and become softer.
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Boiling meat and shrimp
Clean the pork belly you bought and let it drain. Cut off the heads of the shrimp and remove the black vein, then rinse with clean water.
Place on the stove a pot of boiling water and cook on high heat until the water boils, then add the prepared shrimp and meat and boil for 20 – 30 minutes until the shrimp and meat are cooked, then take them out.
Slice the meat into bite-sized pieces about 3 finger widths long, and split the shrimp in half lengthwise!
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Making the dipping sauce for the salad
Add 4 tablespoons of fish sauce and 3 tablespoons of sugar to a bowl, then stir well until the sugar dissolves, then add 1 tablespoon of minced garlic and stir again.
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Mixing the salad
You add the carrot soaked in lemon and sugar from step 1, sliced onion, sliced mangosteen, Vietnamese coriander, sliced chili, salad dressing, and mix well for 1 – 2 minutes so that the dressing evenly coats the ingredients.
Next, you add the boiled shrimp and meat to the bowl and mix again, letting the ingredients absorb the seasoning for about 5 minutes before enjoying.
Serve the salad on a plate and sprinkle a little fried onion and roasted peanuts on top to finish.
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Final Product
The final dish of young mangosteen salad with shrimp and meat is fragrant and has a very eye-catching color.
The green of the rice paddy herb is refreshing, the orange of the crunchy carrot, the red of the fresh shrimp, the white of the crunchy mangosteen, and the tender meat, soaked with the sweet and crunchy onion flavor.
All the ingredients blend together with a rich dipping sauce that is salty and sweet, mixed with the spicy heat of chili and the creamy, appealing taste of roasted peanuts and onions that stimulate the taste buds immensely!
How to Choose Fresh Ingredients
How to Choose Fresh Meat
- Fresh meat will have a bright color, and good meat will be light pink or light red.
- You should choose pieces of meat that, when you press them with your hand, feel elastic, and when you remove your hand, the meat returns to its original shape without leaving a fingerprint.
- Do not choose pieces of meat that are pale or too dark, and when you touch the meat, it feels slimy on your fingers.
How to Choose Fresh Shrimp
- Fresh shrimp usually have a transparent shell, a slightly curved body, the tail is folded together, and the shrimp body is tightly attached to the shrimp head.
- You should not choose shrimp that, when picked up, feel slimy, the tail spreads out, and the shrimp legs no longer cling tightly to the shrimp body.
How to choose fresh and delicious mangosteens
- You should choose small mangosteen fruits with many segments because those are the delicious ones with fewer seeds.
- Ripe mangosteen fruits usually have a dark purple color, and when you gently press around the fruit with your hand, it feels soft and easy to press.
- Do not choose mangosteen fruits that are too hard when you press the skin with your hand or when picked up, they feel watery or bruised.
How to choose fresh and delicious carrots
- Fresh and delicious carrots usually have a medium size, uniform shape, and straight appearance, with smooth skin, not rough.
- You should choose carrots that are brightly colored, have a small core, and feel firm when held.
- Do not choose carrots that are too large, with a big core and skin that shows many bruises.
Effective ways to eliminate the smell of pork
- Blanch pork in boiling water: After you have cleaned the pork, briefly boil it in a pot of boiling water for 2 – 3 minutes, then quickly take it out and rinse it with clean water to prepare for cooking.
- Soak pork in diluted saltwater: After cleaning, soak the pork in a bowl of diluted saltwater for 10 – 15 minutes, then remove the pork and rinse it with clean water.
Quick ways to remove shrimp intestines
- Method 1: First, place the shrimp on its back, holding the shrimp’s body with one hand, and use the other hand to separate the shell at the head of the shrimp. Next, hold tightly at the junction of the head and body of the shrimp and slowly separate the head from the body. At this point, the shrimp intestine attached to the head will also be pulled out.
- Method 2: Use a toothpick to press the gap from the body of the shrimp to the head, piercing the toothpick straight into the body to pull the shrimp intestine out.
Tips for making mangosteen salad with shrimp and meat
- This dish is great for snacking or serving as an appetizer when you have guests.
- You can enjoy it with shrimp chips, and sprinkle fried onions and roasted peanuts according to your taste.
- If you can’t handle spicy food, you can reduce the amount of chili!
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Hope that with the 2 ways to make mangosteen salad with shrimp and meat that TasteVN just shared will help your family have a wonderful weekend enjoying this dish! Wish you success.
