Name: Som Tum Mamuang (Prawn and Green Mango Salad)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 3 tablespoons grated palm sugar or brown sugar; 2 limes, juice extracted; 1 tablespoon finely chopped mint leaves; 1 tablespoon roasted peanuts; 45 g dried prawns, soaked in hot water for 5 minutes, then drained and chopped; 3 cloves garlic, peeled; 1 tablespoon crisp-fried shallots; 1 sprig coriander leaves, finely chopped; 200 g glass noodles, soaked to soften; 2 kaffir lime leaves, finely sliced; salt, to taste; ¼ cup (60 ml) fish sauce (nam pla); 2 medium tomatoes, quartered; 2 green mangoes; 500 g prawns; sugar, to taste; 3 bird’s eye chillies, deseeded and chopped; 3 red chillies, deseeded and chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

A variation of som tum, a salad made using green papaya, som tum mamuang is made using green mangoes, and is an equally refreshing combination of spicy, sweet, tangy and salty flavours. Street food versions typically omit the fresh seafood, but fresh prawns, squid, crabmeat and even lobster go well tossed in this salad.

Ingredients

500 g prawns
2 green mangoes
200 g glass noodles

Method

Boil a pot of water and blanch the prawns lightly. When they change colour and are cooked, remove and place into a basin of cold water to stop the cooking process. Peel, if desired. Set aside.
Peel the mangoes and cut into thin slices. Set aside.
Combine all the ingredients for the chilli paste in a blender and process until fine.
In a mixin