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Prawn and green mango salad with cherry tomato nam jim
Serves 2-4 Starters and mains
Ingredients
- pestle and mortar
- mandolin
For the nam jim
- 1 shallot
- 2 garlic cloves
- 1 long red chilli, deseeded
- 1 bird’s eye chilli
- 2 coriander roots, cleaned
- 5 cherry tomatoes, halved
- 60g palm sugar
- 50ml fish sauce
- 40ml lime juice
For the salad
- 1 green mango
- 1 small green papaya
- 6 cherry tomatoes, halved
- small handful fresh mint
- small handful fresh coriander
- small handful Thai basil
- 200g prawns, deveined, cooked and peeled
For the crispies
- 300g shallots
- 250ml vegetable oil
- 30 garlic cloves, peeled
Method
To make the nam jim, pound the shallot, garlic, chillies, coriander root and tomatoes together with the pestle and mortar. Add the remaining ingredients and stir to dissolve the palm sugar.
To make the salad, peel the mango and papaya then slice them on the mandolin.
Toss everything together and coat with the nam jim. Scatter the crispies over the top to serve.
Garnish with 2tbsp of crispies. To make the crispies :
Slice the shallots as finely and evenly as possible.
Add the oil and sliced shallots to a small saucepan and place over a medium heat, stirring occasionally to prevent sticking. Don’t be tempted to cook them too quickly or the outside will burn before the insides give up their moisture.
Cook until they start to turn brown then turn up the heat and watch the pan closely. Keep stirring until the bubbling starts to subside and shallots have turned a light golden colour.
Carefully strain the shallots through a metal sieve set over a clean saucepan then drain on kitchen towel.
Repeat the process with the garlic. Once cool, mix them together and store in an airtight container for up to 3 days.
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