1 Tablespoon Angkor Chrouk Metae
1½ teaspoons fish sauce
1 Tablespoon palm sugar
1 pound large shrimp
1 pound green mango (grated)*
1 large shallot (thinly sliced)
2 Tablespoons shredded dried shrimp (shredded)
⅓ Cup Thai basil (chopped)
* Substitute with Granny Smith Apple
Garnish with shrimp and fresh whole chili
Serve with deep-fried crispy rice squares
Grated green mango and shrimp tossed with Chrouk Metae and Thai basil; a mouthwatering salad for a hot summer day.
Prepare Dressing: Combine Chrouk Metae, fish sauce and palm sugar, mix well and set aside.
Saute Shrimp: Saute shrimp with shell-on in 1 teaspoon of oil and a dash of salt. Peel, slice lengthwise and devein. Chill for at least an hour.
Mango: Peel, grate and chill for at least an hour.
Toss just before serving: Reserve some shrimp for garnish, place all ingredients in a large bowl, mix well.
Green Mango Salad