Green Mango & Papaya Salad
Source of Recipe
Irene Khin Wong
List of Ingredients
1 green papaya peeled and julienned
2 large green mangoes, peeled and julienned
1 pound long string beans -- cut 1" sections
6 tablespoons lemon juice
1 tablespoon oil
3 cloves garlic, finely chopped
2 onions, thinly sliced
3 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon ground dried shrimp*
1 teaspoon fine sliced fresh Thai red chile
1 bunch cilantro, stems removed
1 teaspoon dried chili flakes
8 bibb lettuce leaves
12 cherry tomatoes, halved
2 tablespoons roasted ground peanutsRecipe
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. Yield: 4 serving.
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