Thai Mango Salad (Yum Ma Muang)
Serves : 6 people
Preparation : 30 minutes
Cooking : 5 minutes
Ingredients
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28.2 oz of mangoes
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14.1 oz of carrots
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3 shallots
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3.5 oz of pink shrimp shelled (optional)
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1 "bird's eye" chili adjust to your taste
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2 pods of garlic
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4 tbsp of lime juice
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4 tbsp of nuoc-mâm sauce
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1 teaspoon of granulated white sugar
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5.3 oz of peanuts fresh or pre-roasted, if you want to save time
Instructions
Use a mortar and pestle to grind the bird's eye chili and garlic until they form a smooth paste. Place the paste in the bottom of a mixing bowl.
Peel the mango and cut it into thin strips; you can use a mandoline to help you. Add the mango strips to the bowl.
Do the same with the carrots. Add them to the bowl.
Peel and finely chop the shallots, then add them to the mixing bowl. Finally, add the lime juice, Nuoc-Mâm sauce, shrimp, and sugar. Mix all the ingredients together in the mixing bowl.
Toast the peanuts for a few minutes with a drizzle of oil over medium heat, stirring them regularly.
Serve the salad in individual bowls and top with roasted peanuts.