Noeung svay

Noeung svay

Green mango salad

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

It is hard to convey how green a mango needs to be for this salad, but I have never come across one that was too green — provided it is fully grown. On the other hand, I have bought mangoes that appeared green and felt firm (even in Phnom Penh markets) but which, on cutting, revealed flesh that was already sweet, orange and upon grating turned soft and mushy. Choose a fruit that you think is too hard and all will be well. In Cambodia, a special wavy-edged peeler you can find in the markets does an excellent job of grating green mango. If these are not available, grate on the coarse side of your cheese grater.

Ingredients

Quantity Ingredient
500g lean chicken thigh fillets or pork loin
1 garlic clove, crushed with ½ teaspoon salt
2 tablespoons palm sugar, grated
2 tablespoons fish sauce
2 red asian shallots, thinly sliced
1 lime, juiced, plus extra to taste
25g dried shrimp, (optional)
1 green mango, peeled and coarsely grated
1 carrot, finely grated
20g whole fresh basil leaves
190g roasted peanuts, coarsely chopped

Method

  1. Grill or barbecue the chicken or pork loin for 5 minutes on each side, or until just cooked through. Cover with foil and allow to rest. When cold, slice thinly.
  2. In a large bowl, combine the garlic, palm sugar, fish sauce, shallots, lime juice and the dried shrimp. Add the chicken and toss gently to coat. Add the grated mango and carrot and toss well, adjusting the taste with extra lime juice if the mango is not tart enough. Garnish with the basil and roasted peanuts to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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