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Thai Green Mango Salad
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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
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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