Green mango salad with crab

Green mango salad with crab

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

This is the perfect summer salad. Green mango, crab, mint and lychees make a refreshing combination. If you have some green mango left over, pound some sea salt, sugar and chilli using a mortar and pestle and dip yourgreen mango into this tasty mixture. Now you can call yourself a real Vietnamese.

Ingredients

Quantity Ingredient
1 green mango, peeled and julienned
4 fresh lychees, peeled and sliced into quarters
5 perilla leaves, roughly sliced
5 mint leaves, roughly sliced
5 vietnamese mint leaves, roughly sliced
5 asian basil leaves, roughly sliced
1 long red chilli, diced
1 tablespoon Fried red Asian shallots
1 teaspoon Fried garlic chips
1 cooked blue swimmer crab, meat picked, with two claws reserved
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed

Method

  1. Combine all the ingredients, except the peanuts and crab claws, in a mixing bowl. Toss well.
  2. Transfer the salad to a plate or shallow bowl. Sprinkle with the peanuts, garnish with the crab claws and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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