Vietnamese Mangosteen Salad Recipe 2 ( Goi Mang Cut )
4 shrimps ( 200 g), boiled, shelled.
100g shredded dried squid
80 g lean pork, boiled, cut into threads
onion, thinly sliced, vietnamese herbs, finly chopped
sesame, shrimp crackers
1 tablespoon vinegar
1 tablespoon fish sauce
1/2 tablespoon sugar
1 dash of salt
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons fish sauce
1/2 tablespoon finely chopped garlic and chilli.
Using a sharp fruit knife, cut through the skin of the mangosteen in a circle around the centre of the fruit. Only insert the knife deep enough to get through the skin. Once you feel that the knife has reached the cavity containing the flesh, don’t cut any deeper as you will be cutting into the flesh.With a fork, pick out the white flesh.Soak the mangosteen flesh into the mixture of iced water and sugar for 1 minute to prevent from turning dark color.
In a salad bowl, Marinate all the remaining ingredients with the salad dressing.Transfer to serving dish. Top with herbs and sesame, shredded coconut. Served with dipping sauce and shrimp crackers.
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