RECIPES
Shimeji Green Mango Salad
Main
1 packet
white shimeji mushrooms
1 tbsp
dried shrimps, soaked and drained
1
garlic clove, chopped
2
shallots, sliced
2
bird eye or 1 red chilli (or to taste), sliced
200g
green mango or papaya, julienned
12
cherry tomatoes, halved
2 sprigs
Thai basil
1 tbsp
roasted cashew nuts
Dressing
1 tbsp
lime juice or to taste
1 tbsp
sunflower oil (optional)
2 tbsp
fish sauce or to taste
1 tsp
sugar or to taste
-
Cut away the bottoms of the mushrooms. Give the shimeji a quick fry in a little oil over high heat; set aside.
-
Fry the dried shrimps in a little oil over medium heat until aromatic.
-
Place the fried shrimps, garlic, shallot and chilli in a mortar and pound lightly just to break it up a bit. Add the green mango and the rest of the dry ingredients and pound lightly just to crush them slightly.
-
Mix together the dressing ingredients and add to the salad to taste; stir to mix well.
