Recipe courtesy of Irene Wong
Green Mango and Papaya Salad in Classic Thai Dressing (Yam Mamuang)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 328
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 66
- Dietary Fiber
- 11
- Sugar
- 49
- Protein
- 8
- Cholesterol
- 5
- Sodium
- 1106
Ingredients
1 green papaya, peeled and julienned
2 large green mangoes, peeled and julienned
1 pound haricots verts or long string beans, cut into 1-inch sections
6 tablespoons lemon juice
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 onions, thinly sliced
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon ground dried shrimp*
1 teaspoon finely sliced fresh Thai Red Chili*
1 bunch cilantro, stems removed
1 teaspoon dried chili flakes (optional)
8 Bibb lettuce leaves (to serve)
12 cherry tomatoes, cut in half (to serve)
2 tablespoons roasted ground peanuts
Directions
- In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
- To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
- Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic
Cook’s Note
*Can be obtained at: Asia Market, 71 Mulberry Street, NYC, Attn: Cathy, telephone: (212) 962-2028.