Cambodian Brunch Delight: Paleo-friendly Green Mango Salad with Grilled Shrimp & Quail Eggs

Discover a delicious and healthy brunch recipe that combines the flavors of Cambodian cuisine with Paleo-friendly ingredients. This Cambodian Brunch Delight features a tangy green mango salad, succulent grilled shrimp, and quail eggs for a satisfying and well-rounded meal. Indulge in this mouthwatering dish while maintaining your dietary restrictions.

🕒 Prep: 25 minutes - Cook: 10 minutes - Total: 35 minutes

🍽 Servings: 4

🔥 Difficulty: Intermediate

🌎 Cuisine: Cambodian, Paleo

Allergens

Shellfish (Shrimp), Eggs (Quail Eggs)

Ingredients

1. 2 cups green mango, julienned 2. 6 quail eggs, hard
boiled 3. 1 lb shrimp, peeled and deveined 4. 1/2 cup fresh mint leaves 5. 1/2 cup fresh cilantro leaves 6. 1/2 cup roasted unsalted cashews, roughly chopped 7. 1/4 cup lime juice 8. 1 tablespoon fish sauce 9. 1 tablespoon coconut sugar 10. 1 teaspoon chili flakes (optional) 11. 1 teaspoon grated ginger 12. 1/2 teaspoon minced garlic 13. 1/4 cup avocado oil

Instructions

Prepare the green mango salad: In a large bowl, combine julienned green mangoes, mint leaves, and cilantro leaves. Toss with lime juice, fish sauce, coconut sugar, chili flakes (if using), grated ginger, and minced garlic. Mix well and set aside to marinate for 10 15 minutes.
Preheat a grill or grill pan over medium high heat. Brush the shrimp with avocado oil and season with salt and pepper. Grill the shrimp until opaque and cooked through, approximately 2 3 minutes per side. Remove from heat and set aside.
In a small saucepan, bring water to a boil. Gently lower the quail eggs into the water and cook for 4 5 minutes. Transfer to an ice bath to stop the cooking process and peel the shells off. Cut in half.
Assemble the dish: Arrange the marinated green mango salad on individual plates, placing it in a large heap in the center. Place grilled shrimp around the edges of the salad and nestle the halved quail eggs among the mangoes. Sprinkle chopped cashews over the top for added crunch.

Chef’s Insight

The combination of tangy green mango salad, succulent grilled shrimp, and quail eggs creates a harmonious balance of flavors that will leave your taste buds dancing with delight. This Cambodian-inspired brunch dish is sure to impress your guests while remaining true to the Paleo diet.

Notes

Feel free to adjust the level of spiciness to your preference by adding or reducing the amount of chili flakes in the recipe.

Substitutions

1. For a non-Paleo alternative, replace the shrimp with grilled chicken or tofu and use regular eggs instead of quail eggs. 2. If cashews are not available or allergic, almonds or peanuts can be used as a substitute.

Alternative Preparations

1. For a more hearty dish, serve with a side of steamed jasmine rice or cauliflower rice.

Alternative Methods

1. If you do not have access to a grill, shrimp can be cooked in a non-stick skillet over medium heat.

Best Storage Practice

1. Store leftover green mango salad separately from cooked shrimp and quail eggs in the refrigerator for up to 2 days.

Shelf Life

Green Mango Salad: Up to 3 days in the refrigerator - Grilled Shrimp: Up to 4 days in the refrigerator - Quail Eggs: Cooked quail eggs can be stored in the refrigerator for up to a week.

Plating Tips

Arrange the green mango salad in an elegant, slightly offset heap in the center of each plate. Position grilled shrimp around the edges and nestle the halved quail eggs among the mangoes. Finish with a scattering of chopped cashews for added crunch.

Nutrition Facts

This dish offers a well-rounded nutritional profile, with protein from the shrimp and quail eggs, healthy fats from the cashews, and vitamins and minerals from the fruit, herbs, and spices.