Green mango salad

Name: Green mango salad
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: ½ bunch snake beans, cut into 3cm lengths; ¼ cup roasted peanuts; 2 tbsp dried shrimp (optional); 120g cherry tomatoes, cut in half; 2 cloves garlic, chopped; 2 long red chillies, chopped; 2 tbsp light palm sugar, grated; ¼ cup fish sauce; ¼ cup lime juice; 1 scud chilli, finely chopped (optional); 2 green mangoes, julienned; 2 small eschalots, thinly sliced; ½ cup coriander leaves

Neil Perry

July 5, 2016

easyTime:< 30 minsServes:4

Green pawpaw is a good substitute for green mango and adding cashews for peanuts will take it to another level.

Ingredients

½ bunch snake beans, cut into 3cm lengths
¼ cup roasted peanuts
2 tbsp dried shrimp (optional)
120g cherry tomatoes, cut in half
2 cloves garlic, chopped
2 long red chillies, chopped
2 tbsp light palm sugar, grated
¼ cup fish sauce
¼ cup lime juice
1 scud chilli, finely chopped (optional)
2 green mangoes, julienned
2 small eschalots, thinly sliced
½ cup coriander leaves

Method

1. Blanch snake beans in boiling water until al dente, about two minutes. Refresh in iced water then drain well.
2. Crush peanuts in a mortar with a pestle then place in large mixing bowl. Pound shrimp (if using) then add to the bowl. Pound snake beans then very lightly pound the tomatoes and add both to the bowl.
3. For the dressing, pound the garlic then add chilli. Pound together then add sugar, fish sauce, lime juice and scud (if using). Mix together until thoroughly combined and sugar is dissolved. Taste and adjust as needed.
4. Add the dressing to the bowl along with green mango, eschalots and coriander. Mix thoroughly and present on a large serving platter.
Serve with Neil Perry's sticky pork skewers.