Papaya-mango Thai salad
14. February 2013
This salad is truly an incredible explosion of flavor and yet it is harmonious. It's something addictive. Traditional Thai salad of green manga is the root of this recipe, but modified so is the issue of great restaurants of modern asia fusion style. At one of them I sometimes go to SaSaZu, I love them and I was tired of it for a long time that I can not do it myself that I can not come ...)))) It was one of those feelings and thoughts that can not sleep ... you know what I think? ))
In Prague, it is no longer such a problem to get the green ungraded papaya and mango (Vietnamese Sapa market in Libni is sure) but unfortunately I can not help others. It would be great if someone has experience, write other types of comments and through kitchenetto help ...
We enjoyed easy resources in Bali, so I recipe the recipe every day, just missed a good sharp grater.)
Otherwise, it is worthwhile to try the salad, with alternative uses such as cucumbers and kohlrabi instead of papaya ... Essential herbs, dressing, nuts and onion with garlic. They omit the fried onion with garlic, because otherwise the recipe is perfect in the Raw food category. Papaya is, among other things, an amazing source of digestive enzymes ...
25 minut
-
4
porce
Postup
1.
Thai food is often used to flavor fried onions and garlic. They fry them in gold and crisp. As a result, they are crispy like potato chips ... The salad is finally sprinkled with cashew nuts along with fried onion and garlic. Fry separately the shallots and the garlic (the garlic is done faster and the bitter will be done before the onion is ready) or if you can estimate the right moment, add the garlic later to the almost finished onion. Fry the middle fire and when it seems almost completely golden, turn the stove off and allow it to cool down. Reconfigure the remaining fat through a soft strainer and spread the onion with garlic on a plate covered with several layers of absorbent tissue. So let it cool down.
2.
Cut the papaya and mango free of peels and a pepper into fine noodles (or alternative vegetables like cucumbers and kohlrabi). Chop the herbs according to your taste, I like it moderately gently ..) And put everything in the bowl.
3.
Prepare dressing by the usual procedure, blending and blending all the ingredients. Add it to a salad bowl, stir well and serve salad sprinkled with cashew nuts along with fried onion and garlic.
