Yam ma muang

Yam ma muang

Green mango or apple salad

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

In Thailand this would be made with green (unripe) mangoes. If you know someone with a tree, pick some while the skin is green and the fruit too firm to yield to pressure. If hard green mangoes are not readily available, substitute tart green apples.

Ingredients

Quantity Ingredient
2 green mangoes
or 3 green cooking apples
1 teaspoon salt
1 tablespoon peanut oil
4 garlic cloves, thinly sliced
6 spring onions, thinly sliced
250g pork fillet, finely chopped
1 tablespoon dried prawn powder
1 tablespoon fish sauce
2 tablespoons roasted peanuts, crushed
1 teaspoon palm sugar, grated
fresh red chillies, finely chopped, to serve (optional)

Method

  1. If using mangoes, peel off and discard the skin and remove the stones. Coarsely grate the cheeks into long shreds. If using apples, peel and slice them thinly, put them into a large bowl and toss to coat with the salt.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook until golden, then remove to a plate. Cook the spring onion until soft, then remove to a plate.
  3. Quickly stir-fry the pork in the wok until cooked, then add the prawn powder, fish sauce, peanuts and palm sugar and toss to combine. Remove from the heat and pour into a large serving bowl to cool slightly.
  4. Just before serving, mix in the mangoes or apple, season with freshly grated black pepper, to taste, and sprinkle over the chilli, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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