Mango salad makes mom's day
My love affair with Thai food began the first time I tried som tum mamuang — Thai mango salad.
The saltiness of the fish sauce, the tang of the lime, the heat of the bird chili along with the sweetness of the mango was magic to my tastebuds.
My version this week of this delicious salad gets a special touch with the addition of shrimp. They can be cooked ahead and served cold with the salad. Choices of cooking include boiling, grilling or sauteeing — there are lots of options.
The recipe calls for unripe mangos, which are easy to find. Don't worry if the mango is on the way to being a bit ripe. It will certainly work.
This could be a pleasant starter to a special Mother's Day dinner.
GREEN MANGO SALAD WITH SHRIMP
Serves 4
■ 2 large unripe mangos
■ 2 tbsp. (15 ml) fish sauce
■ 2 tbsp. (15 ml) lime juice
■ 1 tsp. (5 ml) brown sugar
■ 1 small shallot, finely minced
■ 1 clove garlic, minced
■ 1 bird's eye chili, seeds removed and finely chopped
■ 3 tbsp. (45 ml) coarsely chopped roasted peanuts
■ 4 Boston lettuce leaves
■ 4 Lime wedges for garnish
■ 8-12 cooked shrimp
1. Peel mango. Cut into julienne pieces. Set aside in a bowl.
2. In another medium bowl, combine fish sauce, lime juice, brown sugar, shallot, garlic and chili.
3. Add mango to seasoning mixture and toss.
4. To assemble the salad, divide lettuce leaves among the plates, divide mango mixture over lettuce. Garnish with shrimp and peanuts. Place a lime wedge on the side.