Southern Thai Mango Salad

Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes

Chef Earl Ninsom of Phuket Cafe | Portland, OR

Adapted by StarChefs | June 2022

INGREDIENTS:

Squid Jerky:
Vegetable oil
Squid jerky, fresh squid, or prawn
1 teaspoon fish sauce (optional)

Dried Shrimp Powder:
Neutral oil
Dried shrimp

To Assemble and Serve:
1 green mango, washed, peeled, and shredded into 1 ½-to-2-inch length (about 2 cups total)
2 teaspoons sugar
1 tablespoon coconut sugar
1 teaspoon sea salt
1 tablespoon toasted coconut flakes
Pinch of  chile flakes

METHOD:

For the Squid Jerky:
In a pan, bring vegetable oil to 350°F. Add squid jerky and fry 15 to 20 seconds. Alternatively, if using fresh squid or prawn, marinate with fish sauce then grill or pan-fry until cooked.

For the Dried Shrimp Powder:
In a pan over medium-high flame, heat oil. Add dried shrimp and fry until golden. Transfer shrimp to a food processor then pulse until powderized.

To Assemble and Serve:
In a mixing bowl, toss together all ingredients with 1 tablespoon Squid Jerky and 1 tablespoon Dried Shrimp Powder. Transfer to a serving plate.

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