Experience the bold, zesty flavors of southern Thailand with this Green Mango Salad, a perfect mix of tangy mango, savory seafood, and fragrant coconut. Created by Chef Earl Ninsom of Phuket Cafe (Portland, OR) and adapted by Starches, this dish brings together crisp textures and bright, tropical taste.
Ingredients
For the Squid Jerky:
- Vegetable oil (for frying)
- 1 tsp fish sauce (optional)
- Squid jerky, or substitute with fresh squid or prawns
For the Dried Shrimp Powder:
- Neutral oil
- Dried shrimp
- 2 tsp sugar
- 1 tsp sea salt
- Pinch of Chile flakes
- For the Salad:
- 1 green mango, washed, peeled, and shredded into 1½–2 inch lengths (about 2 cups total)
- 1 tbsp. coconut sugar
- 1 tbsp. toasted coconut flakes
- 1 tbsp. squid jerky (prepared above)
- 1 tbsps. dried shrimp powder (prepared above)
Instructions
Make the Squid Jerky:
- Heat vegetable oil in a pan to 350°F (175°C).
- Add squid jerky and fry for 15–20 seconds, just until crisp.
- (Alternative method 🙂 If using fresh squid or prawns, marinate them in fish sauce, then grill or pan-fry until cooked through.
Make the Dried Shrimp Powder:
- In a small pan, heat neutral oil over medium-high heat.
- Add dried shrimp and fry until golden and fragrant.
- Transfer to a food processor and pulse until it becomes a fine powder.
Assemble the Salad:
- In a large mixing bowl, combine shredded green mango, coconut sugar, toasted coconut flakes, squid jerky, and dried shrimp powder.
- Toss everything gently until evenly mixed.
- Transfer to a serving plate and enjoy immediately for the freshest flavor.