Hazel’s Mango and Cucumber Salad Recipe

Mike Turner Photography: Food Photo of Mango and Cucumber salad taken by Hazel Turner
Mike Turner Photography: Food Photo of Mango and Cucumber salad taken by Hazel Turner

Ingredients

  • 1 whole Mango fruit
  • 2 tbsp of toasted peanuts
  • 2 cloves of peeled garlic
  • 1 red chilli or more depending on tolerance
  • 2 tbsp crispy fried chopped prawns or 1 tbsp dried shrimp
  • 1 iced cube size palm sugar
  • 1/2 cucumber
  • 8 cherry tomatoes
  • 8 pcs green beans or fine beans cut into 1 inch diagonal
  • 1½ tbsp of fish sauce
  • juice of 1/2 lime

Directions

  1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
  2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbsp of water. The cooking process should form a shiny and thick syrup, set aside.
  3. Peel mango and shred it with a shredder.
  4. Cut the green beans into one-inch pieces. Throw away the endings and drop it into boing water for 2 minutes and drain.
  5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.
  6. In a big bowl,put the garlic, chilli, shrimp and peanut mixture, add the shredded mango and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool,
  7. Add the liquid palm sugar,cucumber, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
  8. Serve on a big dish and sprinkle some crushed peanuts on top! Serve with fried fish or breaded pork!  Enjoy!