Yam Mamuang (Green Mango Salad)
Ingredients
- 2 pcMango (green, julienned)
- 2 pcShallot (finely sliced)
- 3 pcThai chili (sliced)
- 50 gPeanut (toasted and crushed)
- 3 tbspfish sauce
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 tbsppalm sugar (grated)
- 1 pcFresh cilantro (chopped)
- 20 gShrimp (dried)
- 2 pcGreen mango (peeled and pitted)
- 30 gDried shrimp (rinsed)
Method
A crunchy mango julienne that snaps under the tooth, hit by lime acidity and the heat of Thai chilies. The balance lies in the contrast between fish sauce saltiness and palm sugar sweetness.
- 1
Peel the green mango. Shred the flesh into fine julienne using a mandoline or a sharp knife. The strips should be firm and translucent at the edges.
- 2
Dry-roast the peanuts and dried shrimp in a hot pan. Stir constantly until they turn golden and release a toasted aroma. Coarsely crush the peanuts.
- 3
In a mortar, crush the Thai chilies. Add the palm sugar, fish sauce, and lime juice. Mix until the sugar is completely dissolved; the sauce should lightly coat the back of a spoon.
- 4
In a large bowl, mix the green mango julienne, sliced shallots, dried shrimp, fresh shrimp, peanuts, and cilantro. Pour the dressing and mix vigorously so the sauce coats the fruit without softening it.
Frequently asked questions
How do you get this dish right?
- If the mango isn't acidic enough, add a bit more lime juice.
- Don't prepare the salad more than 15 minutes in advance, the salt will draw out water and you'll lose the crunch.
- Crush the chilies without turning them into a paste to keep the heat balanced.
How long does this dish keep?
Eat immediately. Does not store well in the fridge as the mango loses its crunch.
