Love the taste and colour of this Thai salad. Prepared it with Natalie & Alwin in Frankfurt – we share a passion for Thai cuisine. It’s so easy & good

  1. Peel mango and cut into pieces
  2. clean pomegranate seeds from white skin, keep access juice
  3. cut shallots into thin stripes
  4. chop garlic fine
  5. cut avocado into cubes
  6. roast cashew nuts in pan
  7. chop coriander, spring onions & mint
  8. for dressing mix fish sauce, lime juice and sugar until sugar dissolved
  9. put all ingredients together, add dressing and gently mix to avoid the avocado smashes up
  10. pan fry the shrimps
  11. decorate with more coriander and add shrimps
  • 1 ripe big mango
  • 1 garlic clove
  • 4 shallots
  • 1/2 bunch spring onions
  • 1 red pepperoni
  • 300g shrimps
  • 1 tbs frying oil
  • 1/2 bunch of fresh coriander
  • 1/2 bunch of fresh mint
  • Handful roasted cashew nuts
  • 5 tbs lime juice
  • 1-2 tbs fish sauce
  • 2 tbs palm sugar

Serves 4 person as starter

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