Similar to the famous Thai green papaya salad, this salad uses raw mango instead of raw papaya. There are many recipes for this
mango salad depending on what type of meat is used. Some may use deep-fried fish, tofu, dried baby shrimp, shrimp, ground pork
or ground chicken. Whatever type of meat is used, the main 3 tastes of this salad are salty, sour and spicy. The light green color
of mango interlacing the green hues of herbs and vegetables give this dish a vibrant presentation with mouth-watering bursts of
flavor.
Preparation
- Clean and peel the mango and discard the skin. The flesh of the mango should be firm with light green color. Using a grater,
grate the flesh of the mango into a mixing bowl.
- Peel shallots and slice into thin slices.
- Clean and remove stems from chilies. Cut chilies into 1/8" thick pieces. Optionally, cut chilies in half to reduce the spiciness.
- Peel and devein shrimp leaving shell on the tail.
- Clean and chop green onions and coriander.
- Clean and pat dry mint leaves.
Directions
- In a pot, bring water to boil. Add shrimp into the pot. Cook for about 4-6 minutes or until they turn pink. Once they
are cooked, remove from the heat immediately and run them under cold water for a few seconds to stop the cooking process. Set aside.
- Prepare the dressing by adding lime juice, fish sauce, sugar and chilies. Taste and adjust the taste to your preference.
- In a mixing bowl, add shredded mango, shallots, cashew nuts, peanuts and shrimp. Toss well to combine.
- Add prepared dressing into the mixing bowl. Toss to mix.
- Add chopped green onions and coriander into the mixing bowl. Toss again.
- Serve on a plate. Decorate with mint leaves on top.
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Before Cooking
- Serving size: 2-3 persons.
- Shrimp size is 21/25 count per pound. It is a meduim size shrimp.
- To increase or reduce spiciness, add or lessen chilies.
- To increase firmness of the shredded mango, leave shredded mango in cold water for about 1 minute.
- Depeding on the sourness of the mango, add lime juice 1 teaspoon at a time.
- Depending on your taste, start adding 1 teaspoon Thai light soy sauce and lime juice at a time and taste it.
If you want it saltier and more sour, add more.
- For vegetarian, omit shrimp and add tofu. Substitute fish sauce with Thai light soy sauce or salt.
Ingredients
1 Raw mango
12-14 Shrimp
2 tablespoons Roasted cashew nuts
2 tablespoons Roasted peanuts
2 tablespoons Chopped green onion and coriander
4-6 Chilies
2-3 tablespoons Sliced shallots
4-6 leaves Mint
2 tablespoons Sugar
2 tablespoons Fish sauce
3 tablespoons Lime juice
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