Kerabu Mangga with Prawns and Coconut
85% asli · Thai-inspired Malaysian
A flavorful variation of Kerabu Mangga, enhanced with the sweetness of cooked prawns and the rich aroma of toasted coconut, offering a more substantial and complex salad.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Unripe green mangoes2 large
- Cooked medium prawns, peeled and deveined150g
- Shallots2, thinly sliced
- Red chilies (bird's eye)2, thinly sliced
- Toasted shredded coconut4 tablespoons
- Lime juice3 tablespoons
- Fish sauce1.5 tablespoons
- Palm sugar or brown sugar1 teaspoon
- Saltto taste
- Kaffir lime leaves (optional, finely julienned)1
- Fresh mint leavesfor garnish
Langkah
- 1
Peel and shred the unripe mangoes. Place in a large bowl.
- 2
Add the cooked prawns, thinly sliced shallots, and sliced red chilies to the bowl with the mango.
- 3
Stir in the toasted shredded coconut.
- 4
In a small bowl, combine lime juice, fish sauce, and palm sugar. Whisk until sugar is dissolved. Season with salt.
- 5
Pour the dressing over the salad ingredients. Add julienned kaffir lime leaves if using. Toss gently to combine.
- 6
Garnish with fresh mint leaves and serve immediately.
