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Blue Elephant Cooking School and Restaurant

Easy Recipe for Spicy and Sour Green Mango Salad with Prawns

5 from 2 votes
Called Yam Ma-muang Koong Sod in Thai, this dish is cool and refreshing. It can be a bit spicy, but the level of spiciness can be adjusted by increasing or decreasing the amount of chilies used. If you’re afraid of heat, you can leave them out altogether.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 1
Course: Salad
Cuisine: Thai
Calories: 37
Ingredients Equipment Method

Ingredients
  

Ingredients for Salad
  • 4 tablespoons grated raw green mango
  • 4 pieces prawns (already poached in boiling water)
  • 3 pieces shallots (peeled and finely sliced)
  • 2 stems coriander leaves (cut))
  • 1 tablespoon roasted grated coconut meat
  • 1 tablespoon roasted peanuts (ground)
Ingredients for Salad Dressing
  • 4 pieces bird's eye chilies
  • 3-4 cloves garlic (peeled)
  • 1 tablespoon fish sauce
  • 1 tablespoons tamarind juice
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon palm sugar
Garnish
  • several coriander leaves

Equipment

  • Thai Brass Wok
  • Wok Spatula and Ladle
  • Wok Cleaning Whisk

Method
 

Method
  1. Pound garlic and bird’s eye chilies together in a mortar; set aside
  2. Add fish sauce, lime juice, tamarind juice, palm sugar, and paste from mortar in a mixing  bowl and mix well
  3. Add prawns, grated raw mango, coriander stem (chopped), sliced shallots, ground roasted peanut, and roasted coconut meat and toss gently
  4. Serve on a plate and garnish with coriander leaves