Southern Thai Green Mango Salad

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  • SERVINGS0

Chef Earl Ninsom of Phuket Cafe | Portland, OR

Adapted by StarChefs

Southern Thai Green Mango Salad

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Ingredients

Squid Jerky:

  • Vegetable Oil
  • Squid Jerky, Fresh Squid or Prawn
  • 1 tsp Fish Sauce (optional)

Dried Shrimp Powder:

  • Neutral Oil
  • Dried Shrimp
  • 1 Green Mango, washed, peeled, and shredded into 1 ½-to-2-inch length (about 2 cups total)
  • 2 tsp Sugar
  • 1 tbsp Coconut Sugar
  • 1 tsp Sea Salt
  • 1 tbsp Toasted Coconut Flakes
  • Pinch of Chile Flakes

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Chef Earl Ninsom of Phuket Cafe | Portland, OR

Adapted by StarChefs

Instructions

For the Squid Jerky:

  1. In a pan, bring vegetable oil to 350°F. Add squid jerky and fry 15 to 20 seconds. Alternatively, if using fresh squid or prawn, marinate with fish sauce then grill or pan-fry until cooked.

For the Dried Shrimp Powder:

  1. In a pan over medium-high flame, heat oil. Add dried shrimp and fry until golden. Transfer shrimp to a food processor then pulse until powderized.

To Assemble and Serve:

  1. In a mixing bowl, toss together all ingredients with 1 tablespoon Squid Jerky and 1 tablespoon Dried Shrimp Powder. Transfer to a serving plate.

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