Mango Yam Som-O

(2019 Pairings - Asia - Thailand) Mango and pomelo salad with grilled shrimp tossed in a spicy garlic lime fish sauce then topped with toasted peanuts, fried garlic and cilantro.

Total Time:
15 minutes

Servings:
10

Ingredients

1-¼ cups palm sugar

1-¼ cups tamarind nectar

1-¼ cups fish sauce

3 Tablespoons roasted chili paste

½ cup lime juice

5 cups DOLE Chef-Ready Cuts Mango Cubes thawed

5 cups shrimp 26-30 size grilled chilled

10 cups pomelo torn chunks

2-½ cups black sauce yam dam sub-recipe

20 Tablespoons peanuts toasted coarsely ground

10 Tablespoons fried garlic

10 Tablespoons fresh cilantro

10 teaspoons diced green onion

Directions

To Prepare Black Sauce (Yam Dam):

1. In medium size bowl, combine palm sugar, tamarind nectar, fish sauce, roasted chili paste and lime juice and stir until well combined.

2. Cover and reserve refrigerated until ready to use.
To Prepare Mango Yam Som-O:

1. Mix mango, cooked shrimp, pomelo and black sauce (Yam Dam) in large bowl; stir until well combined.
To Serve:

1. Portion 2½ cups Mango Yam Som-O onto each serving plate.

2. Garnish with 2 tablespoons of peanuts, 1 Tablespoon fried garlic, 1 Tablespoon cilantro and 1 teaspoon green onion.

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IQF Chef-Ready Cuts Mango Cubes

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Mango Yam Som-O

Ingredients

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