This refreshing salad by Luke Nguyen combines salty dried shrimp, sweet smoked trout and slightly tart green mango - a perfect marriage of different flavours and textures. It is best served straight after preparing.
- 1 large or 2 small green mangoes, peeled, finely shredded
- 3 tbsp dried shrimp, soaked in water for 20 minutes
- 100 g hot smoked trout, shredded
- 1 handful mixed mint, Vietnamese mint and Thai basil leaves
- 2 red Asian shallots, finely sliced
- 2 tbsp roasted unsalted crushed peanuts
- 1 bird’s-eye chilli, sliced
- 1 tsp garlic oil
- 1 tbsp fish sauce
- 1 tbsp white sugar
- 60 ml hot water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the dressing ingredients in a mixing bowl and stir until the sugar has dissolved.
Place the mango, dried shrimp, trout, mint and shallots in a salad bowl. Add 60ml of the dressing and mix well.
Garnish with the peanuts and chilli, and then drizzle the fried garlic oil on top. Serve the remaining dressing on the side.