Thai Green Mango Salad Recipe

Thai Green Mango Salad Recipe

Ingredients :

500g (2 cups)

2 tablespoons

25g (1/4 cup)

2 tablespoons

7 cloves

2

200g (7oz)

2 tablespoons

1 teaspoon

1/4 cup

2 tablespoons

1 sprig

Peeled and shredded green mango

Dried shrimp, soaked in water

Thinly sliced shallots

Cooking oil

Thinly sliced garlic

Bird's eye chilies (chili padi), minced

Minced pork

Thai fish sauce

Sugar

Basil leaves, cut into thin strips

Toasted peanuts, crushed

Chopped coriander (cilantro) leaves

Method :
  • Remove any excess moisture from the mango with absorbent paper.

  • Remove any hard shells from the shrimps before draining and chopping them coarsely.

  • Sauté the shallots in oil until lightly golden.

  • Remove from the oil and set aside.

  • Quickly cook the garlic, taking care not to burn it.

  • Remove them from the oil and set aside.

  • Add the dried shrimp and chilies to the pan and sauté until fragrant.

  • Remove from oil and set aside.

  • Add the dried shrimp and chilies to the pan and sauté until fragrant. Drain off any excess oil.

  • Stir in the minced pork, then the fish sauce and sugar. Remove from the heat and cool.

  • Combine the basil leaves with the pork, fried garlic and shallots, mango, peanuts and coriander leaves, then pile the salad onto a serving platter.

  • Serve with hot steaming rice.

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