21min 4 ppl
Yum Mamuang with Dried Shrimp (Green Mango Salad)
23 minutes
4 people
Easy≤30 min & ≤6 steps
23 min · 5 steps
Easy: ≤30 min and ≤6 steps
85 kcalper person
Protein 6g
Carbs 15g
Fats 1g
About this dish
Shredded green mango tossed with toasted dried shrimp, shallots and chilli in a sharp, sweet-sour lime dressing.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Green mangopeeled and shredded into fine matchsticks350 g
- Thai shallotsthinly sliced3
- Lime juicefreshly squeezed2 tbsp
- Bird's Eye Chilliesfinely chopped3
Fish & Seafood
- Dried shrimp30 g
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Large frying pan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Peel and shred the green mango into fine matchsticks, and slice the shallots thinly.
Approx. 10 minutes
2
Toast the dried shrimp in a dry frying pan over medium heat for 2 minutes until fragrant, then roughly chop.
Approx. 4 minutes
3
Whisk together the lime juice, fish sauce, palm sugar and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
4
Add the green mango, shallots and toasted dried shrimp to the dressing and toss gently to combine.
Approx. 3 minutes
5
Serve immediately.
Approx. 2 minutes
