Yum Phonlamai
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Chef Parnass Savang of Talat Market | Atlanta
Adapted by StarChefs
Yum Phonlamai
Ingredients
Dressing
- 2 gram Garlic
- 1 gram Chopped Bird's Eye Chile
- 1 gram Lemongrass
- 20 gram Lime Juice
- 20 gram Tahini
- 15 gram Fish Sauce
To Assemble and Serve
- 200 gram Fresh Mango, cut into 1-inch pieces
- 100 gram Korean Pear, cut into 1-inch pieces
- 10 gram Thinly Sliced Shallots
- 2 gram Torn Mint
- 1 gram Chopped Cilantro
- 1 gram Dried Shrimp
- 1 gram Dried Toasted Coconut
- 1 gram Toasted Sesame Seeds
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Chef Parnass Savang of Talat Market | Atlanta
Adapted by StarChefs
Instructions
For the Dressing
Using a mortar and pestle, smash garlic to a coarse paste. Add chile and lightly smash. Stir in lemongrass, lime juice, tahini, and fish sauce.
To Assemble and Serve
In a large bowl, toss to combine mango, pear, shallot, herbs, and dried shrimp. Add Dressing and toss to coat.
Transfer salad to a serving plate and top with toasted coconut and sesame.