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Southern Thai Green Mango Salad

Prep Time

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Cook Time

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Servings

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Chef Earl Ninsom of Phuket Cafe | Portland, OR

Adapted by StarChefs

Ingredients

SQUID JERKY:

Vegetable Oil
1 tsp Fish Sauce (optional)
Squid Jerky, Fresh Squid or Prawn

DRIED SHRIMP POWDER:

Neutral Oil
1 Green Mango, washed, peeled, and shredded into 1 ½-to-2-inch length (about 2 cups total)
1 tbsp Coconut Sugar
1 tbsp Toasted Coconut Flakes
Dried Shrimp
2 tsp Sugar
1 tsp Sea Salt
Pinch of Chile Flakes

Instructions

FOR THE SQUID JERKY:

In a pan, bring vegetable oil to 350°F. Add squid jerky and fry 15 to 20 seconds. Alternatively, if using fresh squid or prawn, marinate with fish sauce then grill or pan-fry until cooked.

FOR THE DRIED SHRIMP POWDER:

In a pan over medium-high flame, heat oil. Add dried shrimp and fry until golden. Transfer shrimp to a food processor then pulse until powderized.

TO ASSEMBLE AND SERVE:

In a mixing bowl, toss together all ingredients with 1 tablespoon Squid Jerky and 1 tablespoon Dried Shrimp Powder. Transfer to a serving plate.

Categories: Salads, Snacks