Serves : 4
Preparation time : 30 minutes
Assembling time : 10 minutes
Ingredients :
500g green mangoes, peeled and thinly shredded using a mandolin or grater
2 tablespoons dried prawns, soaked in water to soften
2 shallots, thinly sliced
2 tablespoons oil
7 cloves garlic, thinly sliced
2 bird's-eye chillies, minced
200g minced pork
2 tablespoons fish sauce
1 teaspoon sugar
10g Thai basil leaves, torn or sliced
2 tablespoons roasted peanuts, crushed
1 sprig coriander leaves, chopped
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Method :
- Remove the excess moisture from the mango by squeezing it between paper towels.
- Remove any hard shells from the dried prawns, then drain and chop them coarsely in a mortar or blender.
- Stir-fry the sliced shallots in oil until golden brown then remove from the oil and set aside. Quickly stir-fry the garlic in the same oil, taking care not to burn it. Remove from the oil and set aside.
- Add the dried prawns and chillies to the pan and stir-fry until fragrant. Drain off the excess oil. Stir in the minced pork, then the fish sauce and sugar. Remove from the heat and cool.
- Tear or slice the basil leaves into thin strips and toss with the pork, fried garlic and shallots, mango, peanuts and coriander leaves, then arrange the salad onto a serving platter. Serve with steamed rice.
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