Vietnamese Mangosteen Salad Recipe ( Goi Mang Cut )
Mangosteen is a small fruit grown on evergreen trees. They are grown mainly in southeast Asia ( Thailand, Vietnam…). They are purple when ripe and about two inches in diameter.A mangosteen consists of a sweet white flesh resembling garlic cloves, surrounded by a hard, inedible skin . The number of petals on the bottom of the mangosteen indicate how many cloves of flesh it will contain.
Serves : 4
200g shrimps, boiled, shelled .
200g pork belly, boiled, cut into threads ( lean pork maybe used).
50g shredded dried squid
lettuce, vietnamese herbs
2 tablespoons sugar
For the sauce:
4 tablespoons mayonnaise sauce
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 tablespoon cooking oil
Comebine : mayonnaise + chilli sauce + tomato sauce + cooking oil. Set aside.
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.
In a salad bowl, Marinate all the remaining ingredients with sugar and lemon juice.Transfer to serving dish. Top with the sauce.Served with shrimp crackers.
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