Angkor Cambodian Food

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1 Tablespoon Angkor Chrouk Metae

1½ teaspoons fish sauce

1 Tablespoon palm sugar

1 pound large shrimp

1 pound green mango (grated)*

1 large shallot (thinly sliced)

2 Tablespoons shredded dried shrimp (shredded)

⅓ Cup Thai basil (chopped)


* Substitute with Granny Smith Apple


Serving Suggestions

Garnish with shrimp and fresh whole chili

Serve with deep-fried crispy rice squares

Grated green mango and shrimp tossed with Chrouk Metae and Thai basil; a mouthwatering salad for a hot summer day.  

Ingredients

Prepare Dressing: Combine Chrouk Metae, fish sauce and palm sugar, mix well and set aside.

Saute Shrimp: Saute shrimp with shell-on in 1 teaspoon of oil and a dash of salt.  Peel, slice lengthwise and devein.  Chill for at least an hour.  

Mango: Peel, grate and chill for at least an hour.  

Toss just before serving: Reserve some shrimp for garnish, place all ingredients in a large bowl, mix well.    

Directions

Yield:

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Style:

Authentic Cambodian

6 Servings

Level:

Medium

Total:

Prep:

Cook:

20 min

15 min

5 min

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Green Mango Salad

Ngom Swai