January 2, 2009, Newsletter Issue #237: Mango Salad
Tip of the Week
This is a light and refreshing Mango salad that would make an excellent lunch dish as it contains thin slices of pork.
2 firm mangoes
1 teaspoon peanut oil
5 cloves garlic -- fried crispy
4 green onions -- thinly sliced
4 ounces pork tenderloin -- finely chopped
1 Tablespoon dried shrimp shreds -- or chopped
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 Teaspoon palm sugar -- (brown sugar)
2 Tablespoons peanuts -- roasted and chopped
1 thai chili -- finely chopped
1 teaspoon coriander -- chopped
1 teaspoon mint -- chopped
Peel the mango and slice into julienne strips. Heat the oil and fry the garlic until crisp - but not burnt.
Fry the pork, using the garlic oil until cooked through.
Toss together the dried shrimp, fish sauce, lime juice, sugar, cooked pork and half of the peanuts in a bowl; add mango and toss well.
Garnish the salad with the remaining peanuts, green onion and crispy garlic.
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