Recipe: Two-Shrimp Green Mango Salad

Serves:: 4

Recipe provided by: marie claire

Rating:

(1)

Rate it:Sign in to rate

Combining fruit with vegetables and seafood is popular in Cambodian cuisine.

Ingredients

5 cloves garlic
4 birdseye chillies, chopped
1 heaped tablespoon dried shrimps*
300g green (under-ripe) mango, peeled, deseeded and shredded
2 tablespoons fish sauce
2 limes, juiced
1 tablespoon caster sugar
4 small tomatoes, cut into eighths
300g cooked shelled prawns, tails intact
2 large handfuls Thai basil leaves
4 tablespoons crushed unsalted toasted peanuts

Method

1. Place garlic and chilli in a large mortar, sprinkle with a pinch of sea salt and pound with a pestle to achieve a paste-like consistency. Roughly pound in dried shrimps and a small handful of shredded mango, so that it's crushed, but still chunky. Add fish sauce, lime juice and sugar, and stir until sugar dissolves.

2. Place mixture in a large bowl, add remaining mango, tomato, prawns, basil and half of the toasted peanuts, and toss through until well coated. Serve with remaining crushed peanuts sprinkled on top.