• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This Mango and Apple Salad recipe and photo are courtesy of Goo Chui Hoong.

She is the author of the Lite Malaysian Favourites Cookbook.

Recipe Ingredient

  • 200g green mango (peeled and shredded)
  • 100g green apple (shredded)
  • 50g dried shrimp (coarsely chopped)
  • 50g peanuts (toasted and coarsely chopped)
  • 1/2 bud torch ginger flower (finely sliced)
  • 15 laksa leaves (daun kesom)
  • Coriander (roughly chopped)
  • Dressing:
  • 20g shallots (peeled and thinly sliced)
  • 2tbsp fish sauce
  • 3tbsp lime juice
  • 2tbsp sugar
  • 2 bird’s eye chilli (sliced thinly)


    To prepare the dressing:
  1. Stir all the ingredients for the dressing together until the sugar dissolves. Leave aside.
  2. To prepare the salad:
  3. Dry toast the dried shrimps on a pan until they become fragrant and crispy. You can also do this on the top rack of a grill oven at 190˚C for 15 minutes. Put them aside to cool off. Put the shredded mango and apple, sliced ginger flower, laksa leaves, and coriander into a large mixing bowl. Pour the dressing and toss the salad. Top it off with the toasted dried shrimps, nuts and serve.
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