Tuesday, 25 October 2011

Green Mango Salad with Lemon Grass Garlic Prawns

Green Mango Salad with Lemon Grass Garlic Prawns 





Nuoc mam cham

Dressing (Nuoc mam cham)

1½ teaspoon raw sugar
¼ cup water or coconut water
2 tablespoons Thai or Vietnamese fish sauce
1 tablespoon rice wine vinegar
1½ tablespoon lime or lemon juice
1 - 3 chilies (diced)
2 cloves garlic (diced)

Mix all ingredients in jar and shake; let sit for 20 minutes. 

Julienne shredder
Prawns
raw prawns (with or without shell)
3 kaffir lime leaves
juice of 1 lime
1 clove garlic
chili flakes
lemon grass stalks (for skewers)

Place prawns in dish; add lemon juice, chili flakes, minced garlic and chopped kaffir lime leaves. Marinate for 30 minutes. Peel off a few layers of the outside of lemon grass and cut thin end into point; skewer prawns onto lemon grass. Barbecue.


Green mango
Green Mango Salad
2 green mangoes (green papaya can also be used)
2 large carrots
3 shallots
1 bunch Thai basil
1 bunch mint

Peel mangoes and carrots with a potato peeler.  Julienne mangoes and carrots. (Use a julienne shredder - you can find these at most cooking shops or Asian grocery stores.) Thinly slice shallots. Roughly chop basil and mint. Place all in a bowl and dress when ready to serve.

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