材料

泰国青芒果2个,去皮切丝
蒜头2瓣,切细碎
花生5大匙
干虾米2大匙
红指天椒4个
红葱头5个
长豆2根,切薄片
椰糖4大匙
鱼露4大匙
青柠1个
樱桃番茄10个
装饰料
新鲜芫荽叶适量
烤香的花生碎少许

做法

  1. 把干虾米和花生用225°C分别烤3-5分钟和10分钟待用。
  2. 把红葱头;两端切掉后去皮切半,切丝待用。
  3. 把蒜头、花生、干虾米和指天椒稍微切碎。
  4. 加入椰糖、青柠汁和鱼露混合均匀。
  5. 加入青芒果丝、长豆、红葱头丝、樱桃番茄一起混拌均匀。
  6. 缀以新鲜芫荽叶,撒上花生碎即可。

Thai Green Mango Salad With Dried Shrimps

Ingredients

2 Thai green mangoes, peeled and shredded
2 cloves garlic, chopped finely
5 tbsp roasted peanuts
2 tbsp dried shrimps, lightly toasted
4 red bird’s eye chilies
5 shallots
2 long bean, sliced thinly
4 tbsp brown sugar
4 tbsp fish sauce
1 lime
10 cherry tomatoes

Garnishing

some fresh coriander leaves
some chopped peanuts

Method

  1. Roast peanuts and dried shrimps at 225°C separately for 3-5mins and 10mins. Set aside.
  2. Chop off both ends of shallot. Peel the outer skin and cut into half. Slice into thin strips.
  3. Chop garlic, toasted peanuts, toasted dried shrimps and chili padi briefly.
  4. Add brown sugar, lime juice and fish sauce and mix well.
  5. Add in green mango, long beans, shallots, cherry tomatoes and toss well.
  6. Garnish with fresh coriander leaves and sprinkle some chopped peanuts.

 

食谱提供: Bosch
食谱设计:Chef John Sawarto
text: 若昕 photo: Bosch