Joined: 20 Jul 2004
|Posted: Mon Mar 23, 2015 9:54 am Post subject: Thai Green Mango Salad(rec n pic)
|This is Auntie Noi's recipe. The ones we eat outside doesn't have this taste. She taught me this in 2005, she said its her own style. There are many variations of this salad.This is by far, the best I have eaten.
A recipe for keeps! Thank You Auntie Noi
Serves 6 persons
6 green unripe green mangoes(shredded)
4 pcs Kaffir Lime Leaves(shredded)
5 chilli padi(chopped finely)
10 shallots(sliced thinly)
5 petals from the Torch Ginger plant(sliced thinly)
2 bunches of coriander stalks
100 g dried shrimps(soften in water, blended till powdery)
100g Roasted Peanuts(coarsely ground)
50g fried onions
2 bunches fresh Coriander leaves
half a pc of Thai Palm Sugar(pounded)**
3 tbsp Thai Fish Sauce(nam pla)
juice from 5 large green limes
1. Fry the dried shrimps with 1 tbsp of cooking oil till golden brown and fragrant. Remove.
2. In a large salad bowl, add shredded mangoes, coriander stalks, leaves, sliced onions, red chillies, torch ginger, lime leaves n a large pot. Toss to mix evenly.
3. In a small bowl, add all the seasonings and the fried dried shrimps to mix evenly.
4. Pour seasoning over the salad and toss with a pair of kitchen tongs.
5. Leave aside for 10 minutes.
6. To serve, garnish with fresh coriander leaves, roasted peanuts and fried onions.
Best to consume in a day or 2. Keep it covered, in the fridge.
Thai Palm Sugar are sold in Thai supermarket at Golden Mile Complex.
Do not replace it with Gula Melaka because the taste and flavour is very different.
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