Yum Ma Muang – a Thai salad recipe that can also be used with apples in place of mango.
2 firm mangoes (or green apples)
1/2 teaspoon salt
1 tablespoon peanut oil
2 teaspoons dried garlic flakes
4 spring onions, thinly sliced
125g (4 oz) pork fillet (tenderloin), finely chopped
1 tablespoon dried shrimp, reduced to a floss in an electric blender
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon palm sugar
2 tablespoons peanuts, roasted and crushed (garnish)
1 or 2 red chillies, seeded and finely chopped (garnish)
Peel the fruit and slice thinly.
Cut the slices into julienne and put into a large bowl.
If using apples, add the lime juice now to prevent discolouring.
Sprinkle with salt and toss gently.
Heat the oil and fry the garlic until pale golden.
Lift out and drain.
In the same oil, fry the spring onions and set aside.
Quickly fry the pork until cooked and brown.
Add the shrimp floss, fish sauce, lime juice (if using mangoes) and palm sugar.
Just before serving, put everything together in a bowl, toss lightly and garnish with the peanuts and chillies.