Thanks to our friends over at Cool Jerk, a Lao beef jerky distributer, here’s a fresh take on the typical thum salad to continue your Lao’d summer.
Thum Mak Mouang – Mango & Shrimp Salad
2 medium size green mango, skin peeled and shredded
1 1/2 tablespoon lime juice (1 lime)
1 1/2 tablespoon fish sauce
1 tablespoon sweet chili sauce (I like Mae Ploy brand)
1/2 teaspoon sugar
¼ teaspoon sea salt
1 cup dried or fresh shrimp. Pre-soak dried shrimp in water about 30 mins. Devein, rinse, and cook fresh shrimp in boiling water for about 5 minutes.
1-2 teaspoon chopped fresh chili pepper (optional, but I like my salad spicy, so I usually double the amount)
2-3 small shallot, thinly sliced
¼ cup fresh chopped herbs (mint, green onions, sawtooth, or basil)
2 tablespoons chopped roasted peanuts (optional)
Heat a small pan and lightly oil it. Add dried shrimps and give it a quick stir. Fry it to give them a nice crispy texture. Transfer to a mortar and pestle and lightly pound it to break up the fibers. This will allow the shrimp to absorb the flavors from the dressing but also retain that nice and crunchy texture. If you’re using fresh shrimp: devein, rinse, and cook shrimp in boiling water for about 5 minutes. Drain water. Set aside.
In a large bowl mix together lime juice, fish sauce, sugar, salt, sweet chili sauce and fresh chili.
Add shallots, green mango, dried shrimp and fresh herbs. Toss the salad to combine.
Happy Friday, der!
Chanida P. Potter