Gỏi Xoài Tôm Khô with Crispy Shallots and Herbs (Regional Twist)
80% chuẩn vị · Vietnamese
An elevated take on Gỏi Xoài Tôm Khô, incorporating crispy fried shallots for added texture and aroma, and a richer herb blend. This version emphasizes aromatic elements and textural contrast, offering a slightly more complex flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Green mango2 large
- Dried shrimp50g
- Shallots4 medium
- Vegetable oil1/4 cup
- Roasted peanuts40g
- Fresh perilla leaves (Tía tô)1/4 cup
- Fresh Vietnamese balm (Kinh giới)1/4 cup
- Thai chilies1
- Fish sauce3 tbsp
- Lime juice2 tbsp
- Sugar1 tbsp
- Water1 tbsp
Các bước
- 1
Soak dried shrimp in warm water for 15-20 minutes. Drain and roughly chop.
- 2
Thinly slice 3 of the shallots. Heat vegetable oil in a small pan over medium heat. Fry shallot slices until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the shallot oil.
- 3
Peel and shred the green mango. Thinly slice the remaining raw shallot.
- 4
Chop the perilla leaves and Vietnamese balm leaves.
- 5
In a bowl, combine shredded mango, soaked dried shrimp, sliced raw shallot, chopped herbs, and chili slices.
- 6
In a small bowl, whisk together fish sauce, lime juice, sugar, 1 tbsp water, and 1 tsp of the reserved shallot oil. Adjust seasoning.
- 7
Pour the dressing over the salad and toss gently. Add roasted peanuts.
- 8
Serve immediately, generously topped with crispy fried shallots and extra fresh herbs.
