Ingredients:
2 shallots
(spring onions), finely sliced
1 tbsp
vegetable oil
5 green
apples (or green mangoes), cored and cut into thin slices
1 tbsp lime
juice
6 cherry
tomatoes, cut into squares
2 tbsp dry
roasted groundnuts, crushed
A handful of
coriander leaves, chopped
For the
dressing:
1 garlic
flake, finely chopped
1 red chili,
deseeded and finely chopped
1 tsp sugar
1 tbsp fish
sauce
Juice of 2
lemons
Salt and
pepper to taste
Method:
To prepare
the dressing, whizz together garlic, chili and sugar in a food processor to
make a rough paste. Add the fish sauce and the lemon juice and the season with
salt and pepper to taste.
Fry the
spring onions in the oil for around 5 minutes or until they are crisp and
golden brown. Then remove with a slotted spoon and drain on kitchen paper.
Toss the
apple slices in the lime juice, then mix with the tomatoes and dressing. Spoon
onto plates and top with the groundnuts, crisp spring onions and coriander
leaves.
Tip: In
Thailand, raw mangoes are used in salad. This salad is best served with meat
and fish dishes.