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Green Mango Salad



  • 1.

    In a mortar & pestle pound garlic & chilli & to a paste.

  • 2.

    Pound in the tomato and dried shrimp

  • 3.

    Add in the palm sugar, fish sauce and tamarind pulp

  • 4.

    Add snake beans and crushed peanuts (the taste should be quite sweet, hot & sour)

  • 5.

    Add the mango and mix well, (just lightly pound)

  • 6.

    Add lime juice and mix again to combine

  • 7.

    Add in the bean sprouts, Thai basil, mint leaves and shallots

  • 8.

    Sprinkle with remaining nuts and serve with the crabmeat.

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Andrew Graham

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Green Mango Salad.


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