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2 green mangos, 1 salted eggs, 300g shrimps, 1 red chili pepper, few cherry tomatoes, some spring onion, 2 limes, some salt, 2 cups of oil.

(1) 2.5 fish sauce, 3T palm sugar.
(2) 1T roasted peanuts, 1T Burmese fried dry shrimps, 1T pork floss,


1. Soak shrimps in water with some salt for 1 hour.
2. Remove any dirt on salted egg; Rinse; Fill a pot with water; Bring to the boil over a high heat; Carefully arrange the salted egg in it; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 15 minutes; Turn off the heat; Lift the salted egg up; Soak in ice water till cool; Lift the salted egg up and drain.
3. Rinse spring onion; Cut off any roots; Chop.
4. Pour 2 cups of oil into a skillet; Bring to the boil over a high heat; Deep-fry the spring onion till golden brown and crispy; Lift the spring onion up immediately and drain; Turn off the heat.
5. Rinse red chili pepper; Discard the stem; Cut into slices.
6. Lift the shrimps up; Rinse and drain; Blanch in boiling water till well done (approximately 2.5 minutes); Lift the shrimps up and rinse in cold water till cool; Drain; Shell; Slit twice at the back and remove veins.
7. Rinse limes; Cut into halves; Juice.
8. Add seasoning (1) into a non-stick pan; Stir over a low heat till palm sugar dissolved completely; Turn off the heat; Add the lime juice; Stir to mix well to be dressing.
9. Rinse green mangos; Peel; Discard the pits; Julienne.
10. Rinse cherry tomatoes and drain; Discard the stems; Cut into halves.
11. Discard the shell of the salted egg; Cut into wedges.
12. Add the shrimps, the green mangos, the red chili pepper and the cherry tomato to a salad bowl; Drizzle with the dressing from the step 8; Toss to mix well; Arrange on serving plates; Evenly sprinkle with seasoning (2) and the fried spring onion; Arrange the salted egg wedges on the side.