Rosa's Thai Doily Graphic Rosa's Thai Doily Graphic

Green mango salad

(Yam ma meung)

2

15 mins

Super Easy


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!

Print

Rosa

Ingredients

  • 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

Method

  1. Soak the dried shrimp in warm water for 2 minutes, then drain and set aside.
  2. Place the cleaned fresh prawns in boiling water over a medium heat until they are cooked through, then drain and set aside.
  3. 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.
  4. 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.

Share


Related recipes

  • Christmas at Rosa's

    Join us for a cracking festive feast this season

    Winter winder Thailand Christmas cracker graphic
  • New Season’s Menu

    Checkout the new flavours at Rosa’s Thai

    Overhead shot of pineapple curry in a blue bowl with the Rosa