Thai Mango-Prawn Salad

• 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

1. 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.
2. Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

peanut oil, shrimp, garlic, pickled ginger, mirin, fish sauce, rice vinegar, red pepper, red onion, matchstick, cashews, green onions, mango, lime, soy sauce, white sugar, hearts

Taken from www.allrecipes.com/recipe/265780/thai-mango-prawn-salad/ (may not work)