This Raw Mango Salad has a burst of flavours: fruity, hot, sweet, sour and salty. Also, the balance of textures in this one is amazing too, the crunch of peanuts, a bit of palm sugar, the fried onions – you’ll never want to stop eating it!
Total Time
30min
0.0
0 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
2
Mangoes
, ripe
•
3
cloves
Garlic
•
2
tbsp
Peanuts
, roasted
•
10
Dried Shrimp
•
8
Shrimp
, boiled
•
2
Red Bird's Eye Chili Pepper
, thinly sliced
or 1 lemon Juice of 1 lemon Zest of 2 tbsps onions Fried 1 carrot thinly sliced
•
4
tbsp
Shallots
or Onion
•
1
tbsp
Palm Sugar
•
1 1/2
tbsp
Fish Sauce
•
1
Lemon
, juiced, zested
•
2
tbsp
Fried Onions
•
1
Carrot
, thinly sliced
Cooking Instructions
1.
Julienne the Mangoes (2) and keep aside while you make the dressing.
2.
Using a mortar and pestle, pound together Garlic (3 cloves), Peanuts (2 tbsp), Dried Shrimp (10), Red Bird's Eye Chili Pepper (2), Shallots (4 tbsp)Palm Sugar (1 tbsp), Fish Sauce (1 1/2 tbsp), and zest of 1 Lemon (1) until the flavors start merging.
3.
Gently mix the shredded mango with the dressing prepared in the previous step, Carrot (1), lemon juice, and Shrimp (8).
4.
Top with Fried Onions (2 tbsp) and a bit of coriander and serve immediately.
Nutrition Per Serving
CALORIES
184
FAT
4.3 g
PROTEIN
12.4 g
CARBS
26.0 g
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