Yield: 50 small portions
Ingredient Amount
Fish sauce 2 Tbsp.
Garlic, minced 2 tsp.
Lime juice, with pulp 2 Tbsp.
Sugar 1 tsp.
Green Mangos, sliced very thin 4 ea.
Cilantro leaves, very coarsely chopped 1 Tbsp.
Thai basil leaves, torn 10 ea.
Crispy fried shallots 2 Tbsp.
(see recipe with Fisherman’s Soup)
Roasted peanuts, very coarsely chopped 2 Tbsp.
Mise en Place
1. In a large bowl, whisk together the fish sauce, garlic, lime juice and sugar.
2. Peel the mangos, slice the flesh from both sides of the seeds in two large slabs, and trim the remaining flesh that is attached to the seed.
3. One at a time, lay the mango slabs on cutting board, slice into 1/8-inch thick slices and then into julienne.
4. Add the mango to the dressing. Toss well.
At Service
1. Add the cilantro, basil, and peanuts and toss well. Top with crispy shallots