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How to make zingy Khmer mango salad

You can’t go wrong with a Khmer style green mango and chicken salad, especially when it’s made with one of their locally grown staple ingredients – Palm Sugar. You could change the chicken for some hard tofu or go all out and add some extra nutty cashews. Perfect for steamy Cambodian nights. We likey.

You will need:
250g of chicken or pork, 400g green mango, 100g carrot, 100g basil, 150g dry shimp, 100g peanuts chopped and roasted, 2 tbspns of palm sugar (brown sugar is a good substitute), 2 tbspns of fish sauce, 1 tspn of salt, 2 or 3 cloves of garlic, 2 shallots and 1 tbspn of lime juice.

Do this:
Cook the meat or tofu, slice it and set aside to cool. Grate the mango after peeling off the outer skin, grate the carrot and slice the garlic and shallots.

Mix the cooked meat or tofu with palm sugar, fish sauce, salt, garlic, shallots and dried shrimp in a bowl. Then put in the grated mango and carrot and mix again. Taste and see if it is sour enough otherwise add some more zingy lime juice.

Scoff like this:
Serve on a plate topped with basil and sprinkle with roasted peanuts. Perfect on it’s own or as a main when you need to lay off the curry for a bit. We recommend washing it down with good old beer.

To find out more about where we learned how to make this salad and the cooking classes available in Siem Reap visit Beyond. unique escapes.


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