• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

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)

Instructions

    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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