On October 20, which is International Chefs Day, we celebrate the creators of healthy, enjoyable food.
This year’s theme, “Food Explorers”, is a global initiative encouraging children and young people to become curious about food by exploring ingredients, learning where their food comes from, understanding how it is grown or harvested and appreciating its impact on health and the environment.
Chefs play a crucial role in this initiative. As culinary professionals, they possess valuable knowledge and skills that can inspire future generations. By sharing their expertise, chefs help young people develop confidence in the kitchen, cultivate healthy eating habits and gain a greater appreciation for the food they consume.
The theme reminds us that every chef is also an educator, a mentor and an ambassador of good nutrition. Every ingredient has a story and every young mind has the potential to become a food explorer. Happy International Chefs Day to all colleagues! This week, we have the Thai shrimp mango salad with sweet chilli-lime dressing.
Ingredients For the salad:
One pound (450g) large shrimp, peeled and deveined;
Two firm-ripe mangoes, cut into thick strips;
One small cucumber, sliced;
Half red bell pepper, thinly sliced;
Quarter small red onion, thinly sliced;
Quarter cup chopped cilantro or mint;
Quarter cup roasted peanuts, roughly chopped;
One tablespoon cooking oil;
Salt and black pepper
For the dressing:
Three tablespoons sweet chilli sauce;
Two tablespoons fresh lime juice;
One tablespoon fish sauce;
One teaspoon honey, optional;
One small garlic clove, finely grated;
Half teaspoon finely chopped red chilli, optional
Method
1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. Heat the oil in a skillet over medium-high heat. Cook the shrimp for one to two minutes per side until pink and lightly seared. Remove from heat and set aside to cool slightly.
3. In a small bowl, whisk together the sweet chilli sauce, lime juice, fish sauce, honey (if using), garlic and chopped red chilli.
4. Combine the mangoes, cucumber, bell pepper, red onion and herbs in a large bowl. Add the cooked shrimp and drizzle with enough dressing to lightly coat the ingredients.
5. Toss gently to combine, then sprinkle with the chopped peanuts. Serve immediately with extra lime wedges on the side.
Tip: Use mangoes that are ripe but still firm so the strips hold their shape when tossed.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero)
