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Sweet Chili Dipping Sauce
» 1/2 cup fish sauce
» 1/2 cup water
» 1/4 1/2 cup sugar
» 2 tbsp rice vinegar
» juice of 2 limes
» 2 red chilies, finely chopped
» 2 green chilies, finely chopped
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Mango Noodle Salad
Serves 4
» 1 pkg cellophane noodles (1/2 lb)
» 4 green onions, thinly sliced
» 2 firm and not fully ripe mangoes,
peeled and julienned
» 1 chayote, julienned
» 1/2 cucumber, julienned
» 1/2 red onion, thinly sliced,
soaked in cold water for 10 minutes
and drained
» 1/2 cup cilantro leaves
» 1/2 cup Sweet Chili Dipping Sauce
» 1/3 cup cashews, toasted and crushed
Soak cellophane noodles in warm water for about 20 minutes. Drain well, snip noodles into shorter lengths with scissors.
In a large bowl, toss green onions, mangoes, chayote, cucumber, red onion and cilantro. Add 1/2 cup Sweet Chili Dipping Sauce to coat.
Place salad mixture over a bed of cellophane noodles. Top with Chili Shrimp and cashews. Back |
Chili Shrimp
Enhance the Mango Noodle Salad with Chili Shrimp. The delicate shellfish with serrano chili spice, the nutty aroma of sesame oil, the tang of lime and fresh ginger is a great addition for this dish.
» 1 tbsp vegetable oil
» 2 cloves garlic, sliced
» 1 shallot, sliced
» 12 medium-sized shrimp, peeled, deveined, tails removed, and sliced in
half lengthwise
» 1 green medium-hot serrano chili, sliced
» 1 red medium-hot serrano chili, sliced
» 1 tsp sesame oil
» juice of 1/2 lime
» 1/2 tsp freshly grated ginger
» salt
In a medium sauté pan, heat vegetable oil over medium heat. Add garlic and shallot and cook 2 to 3 minutes or until lightly coloured. Add shrimp and chilies, and cook 1 to 2 minutes, tossing occasionally. Add sesame oil, lime juice, and ginger. Stir to combine. Remove from heat and season with salt. Set aside.
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