Name: Mango Salad with Dried Shrimp Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 1 big green mango (shredded); 2 clove garlic minced; 2 shallots sliced thin; 1/3 cup of dried shrimps soaked wash (you can use dried fish, or fry cat fish is best); 1 small shredded carrot; 1 to 2 tablespoon of sugar (if the mango is sweet don’t put it); 2 tablespoon of fish sauce; 2 tablespoon of roasted coconut flake (optional); 3 Thai chilies minced; 1 lime juice; Mints, cilantro, or herbs for garnish

Mango Salad with Dried Shrimp Recipe

The Mango Salad with Dried Shrimp Recipe is a versatile and straightforward dish that provides a refreshing option during mango season, particularly popular in Thai and Cambodian cuisine. The recipe’s simplicity allows for the inclusion of various dried seafood options such as dried fish, fry catfish, or dried squid, allowing for customization based on individual preferences.

The key ingredient is a large green mango shredded into thin strips, contributing a unique texture and tangy flavor to the salad. Other components include minced garlic, thinly sliced shallots, soaked and washed dried shrimps (or alternative dried seafood), shredded carrot, sugar (optional if the mango is already sweet), fish sauce, roasted coconut flakes (optional for added texture), minced Thai chilies, and lime juice. These ingredients collectively create a harmonious balance of sweet, savory, and spicy notes.

The preparation involves combining all the ingredients in a large bowl, ensuring thorough mixing to distribute the flavors evenly. For those opting to use fry catfish, the recommendation is to fry it first to achieve a crispy texture, breaking it into smaller pieces before incorporating it into the mango salad. Adjustments to the flavor can be made according to personal taste preferences.

To enhance the presentation and add a touch of freshness, the dish can be garnished with mints, cilantro, or other preferred herbs. This Mango Salad with Dried Shrimp Recipe provides a delightful combination of textures and flavors, making it a popular and enjoyable choice during the mango season.

In conclusion, this recipe is a testament to the creativity and adaptability of mango salads in Southeast Asian cuisine. The ability to customize the dried seafood component allows for a diverse range of flavors, while the balance of sweet, savory, and spicy elements ensures a satisfying culinary experience.

Ingredients

1 big green mango (shredded)
2 clove garlic minced
2 shallots sliced thin
1/3 cup of dried shrimps soaked wash (you can use dried fish, or fry cat fish is best)
1 small shredded carrot
1 to 2 tablespoon of sugar (if the mango is sweet don’t put it)
2 tablespoon of fish sauce
2 tablespoon of roasted coconut flake (optional)
3 Thai chilies minced
1 lime juice
Mints, cilantro, or herbs for garnish

Directions to make Mango Salad with Dried Shrimp Recipe

In a big bowl combine all the ingredients together, mix well add mints or herbs before serving.
If you use cat fish it is best to fry with oil first to make it crispy then break it apart to smaller pieces then mix with the mango salad.

Adjust the flavor to your taste.

Thank you and enjoy it.

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