Green mango salad, shrimps and cashew nuts

 

Green mango salad is a condensed of flavours and textures so appreciated in Thai cuisine! Discover the delicious balance between mango and lemon sourness, the sweetness of carrot and coconut sugar, then the heat of fresh chilli peppers. You'll appreciate the blend of ingredients, some soft and some crunchy, some fresh and some dry. Under its simple aspect, the green mango salad has a lot to offer to the taste buds of gourmets.
Serves 2.
 
1 green mango, grated
1 small carrot, grated
20 g dried shrimps
30 g cashew nuts
4 shallots, thinly sliced
1 tablespoon coconut sugar
1 tablespoon fish sauce
2 tablespoons of lime juice

2 tablespoons lemongrass, finely sliced
2 tablespoons fresh chilli peppers, finely sliced
2 tablespoons spring onions, chopped
Vegetable oil for frying

 

Fry shrimp and cashew nuts for about 1 minute. Then transfer to kitchen paper.
Fry half of the shallots until golden brown (about 2 minutes). Then transfer to kitchen paper.
Prepare the seasoning: in a bowl, mix coconut sugar with fish sauce, lime juice and chillies.
Add mango, carrot, shrimps, cashew nuts, lemongrass, spring onions and the second half of the shallots (fresh shallots). Taste to adjust the seasoning. 
Transfer to a serving dish and sprinkle with fried shallots.
Serve with rice noodles or sticky rice.
 
Tip: there are many varieties of green mango, some much more sour than others. You will adjust the seasoning accordingly, with more or less lime and more or less sugar.

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