Thai Green Mango Salad with Dried Shrimps

Ingredients

2 Thai green mangoes, peeled and shredded
2 cloves of garlic, chopped finely
5 tablespoons roasted peanuts
2 tablespoons dried shrimps, lightly toasted
4 red bird’s eye chilies
5 shallots
2 long bean, sliced thinly
4 tablespoons brown sugar or to taste
4 tablespoons fish sauce or to taste
1 lime
10 cherry tomatoes
Fresh cilantro for garnish
Extra chopped peanuts (optional)

Methods

Step 1.

Roast peanuts and dried shrimps at 225°C for 3-5 minutes. On the Bosch Combi-Steam Oven, use 4D hot air programme to bring out the full flavour of the peanuts and shrimps.

* Chef’s tip: Allow the peanuts to be roasted for up to 10 minutes, for slight charring and a nutty aroma.

Step 2.

Skin mangoes with a peeler before slicing them into thin strips with a knife.

Step 3.

Chop off both ends of shallot before cutting it in half. Peel the outer skin of the shallot with a knife and slice the shallot into thin strips.

Step 4.

Chop garlic, toasted peanuts, toasted dried shrimps and chili padi briefly with the Bosch MaxoMixx hand blender. Ensure that the mix is not blended too much – it should have a chunky texture.

Step 5.

Add brown sugar, lime juice and fish sauce to the mix and season to taste.

Step 6.

Toss the green mango, long beans, shallots, cherry tomatoes and the mixture.

Step 7.

Transfer to serving plate and garnish with fresh cilantro.

Step 8.

Sprinkle more chopped peanuts for extra texture.

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