Complimentary Recipe: Green Mango Salad with Crab

"This is the perfect summer salad. Green mango, crab, mint and lychees make a refreshing combination. If you have some green mango left over, pound some sea salt, sugar and chilli using a mortar and pestle and dip your­ green mango into this tasty mixture. Now you can call yourself a ­real ­Vietnamese." - Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

1 green mango, peeled and julienned

4 fresh lychees, peeled and sliced into quarters

5 perilla leaves, roughly sliced

5 mint leaves, roughly sliced

5 Vietnamese mint leaves, roughly sliced

5 Asian basil leaves, roughly sliced

1 long red chilli, diced

1 tablespoon fried Asian red shallots

1 teaspoon fried garlic chips

1 cooked blue swimmer crab, meat picked, with two claws reserved

3 tablespoons Nuoc Cham dipping sauce

1 tablespoon crushed roasted peanuts

METHOD

Combine all the ingredients, except the peanuts and crab claws, in a mixing bowl. Toss well.

Transfer the salad to a plate or a shallow bowl. Sprinkle with the peanuts, garnish with the crab claws and serve.

 

Recipe from Luke's Book - The Food of Vietnam.

Click here to purchase the book now.

Phuong Nguyen