Page 223 - UMass2018_CookBook

Green Mango Salad
Chai Siriyarn
Preparation
1. To make the dressing, in a small bowl, combine the fish sauce, lime juice, chili
jam, coconut sugar and chiles and stir to mix well. Adjust the taste so the dressing
is balanced between sweet, salty, sour and spicy flavors without one flavor overpower- ing the others.
2. Peel the green mango and cut length- wise into thin slices (about 1⁄8 inch). Stack the mango slices and cut again into match- stick pieces. You will need 1 cup shredded mango.
3. In a large bowl, combine the shredded mango, fried shallot (if desired), lemon- grass, kaffir lime leaves, prawns, coconut (if desired), green onion and red onion. Drizzle with the salad dressing and stir gently to mix. Transfer to a serving platter lined with some spring salad mix.
4. Garnish the salad with the peanuts and cilantro sprigs and serve immediately.
Note: Choose a mango that is just starting to ripen.
Ingredients
Serves 2
FOR THE SALAD DRESSING:
1 1⁄2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons roasted chili jam (nam prik phao)
1⁄2 to 1 tablespoon coconut sugar, or to taste (adjust according to sweetness of mango)
Fresh Thai bird chiles or chile powder, to taste
1 green mango (see Note)
1 tablespoon deep-fried shal- lot slices (optional)
1 tablespoon lemongrass (tender part only), thinly sliced crosswise
2 kaffir lime leaves, julienned
4 poached prawns (26 to 30 count), peeled and deveined
2 tablespoons toasted shred- ded coconut (optional)
2 tablespoons thinly sliced green onion (cut crosswise)
2 tablespoons thinly sliced red onion (cut lengthwise)
Spring salad mix
2 tablespoons peanuts
Fresh cilantro sprigs, for garnish
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