Whenever a storm hit my home town, the winds were so fierce that unripe mangoes would fall from the trees. It was was quite a hazard! Once the storm cleared, there would be hundreds of unripe mangoes scattered about, ready for the taking. As the saying goes, ‘waste not, want not’, so after each storm we would gather the mangoes and make this dish. Sometimes a storm would last for days; I recall one week full of crunchy mangoes – it was the best week of my life!
Green mango salad
(Yam ma meung)
2 tablespoons dried shrimps (available in Asian supermarkets)
6 prawns, shelled, deveined and heads removed
1 slightly unripe mango, cut into very thin strips
Handful of fresh coriander leaves, chopped, to serve
For the spicy dressing:
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon palm sugar
2 small hot red Thai chillies, finely chopped
2 shallots, sliced
- Soak the dried shrimp in warm water for 2 minutes, then drain and set aside.
- Place the cleaned fresh prawns in boiling water over a medium heat until they are cooked through, then drain and set aside.
- To prepare the dressing, combine the fish sauce and palm sugar in a bowl and stir until the sugar dissolves. Add the chillies and shallots and mix well.
- Put the mango and cooked prawns into a bowl. Pour over the dressing, mix well, then serve immediately, topped with the fresh coriander and reserved shrimp.