青木瓜芒果鮮蝦沙律【清涼爽脆】Papaya Salad


青木瓜沙律源於寮國,也流行於泰國、柬埔寨和越南,各地的食法因地理環境和口味添加不同的食材,另菜色變得豐富。泰國更是將它發揚光大,成為著名的泰國東北菜色,深受西方食客的歡迎,常配糯米飯,烤雞一起吃。肥丁比較喜歡青芒果沙律,夠酸,刨絲,加蝦米碎,白砂糖,調好的魚露,已是很開胃的夏日涼拌。熊貓先生怕酸,所以肥丁還原基本步,加入了青木瓜絲和鮮蝦,中和酸味,吃起来清脆、爽口,木瓜養顏美肌,醮魚露吃熱量比沙律醬輕,女士們不可錯過。

材料  (  2 – 4 份 )

  • 青木瓜 Green Papaya    1 個
  • 青芒果 Green Mango   1 個
  • 海蝦 Tiger Prawn  300 g ( 半斤 )
  • 蝦米 Dried Sea Shrimp    50 g
  • 花生 Unsalted Peanut   50 g ( 不連殼 )
  • 白砂糖 Granulated Sugar   30 g
  • 棕櫚糖 Palm Sugar  30 g  ( 傳統的青木瓜沙律是放棕櫚糖,可減低青芒果的酸度 )
  • 九層塔 / 薄荷葉 Thai Basil or Mint  適量
  • 自調魚露 Homemade Nuoc Mam  50 ml ( 調配魚露的方法請看這裏 )

★★★ 涼拌菜的材料份量無須精確,以上只為參考,材料還可以加入蕃茄、芽菜,辣椒

做法


1. 蝦米泡水浸軟,洗淨,白鑊 ( 不放油 ) 炒香,切碎。花生白鑊  炒香去殼,盅碎或磨碎 ( 放入保鮮袋中用木棍拍碎 ),棕櫚糖盅碎備用。九層塔 / 薄荷摘葉洗淨,瀝乾

2. 木青瓜去皮,切半,去核,切幼絲 ( 有刨絲器很快便刨好 ),肥丁刀功不好,先用刨皮刀刨出薄片,再切幼絲。青芒果的做法如是,使用刨皮刀時要注意安全唷

3. 海蝦放入平底鍋中,白鑊慢火加熱,當蝦肉變為橙紅色和捲曲,便為熟透

4. 所有材料放入盤中,適量加入蝦米碎、花生碎、棕櫚糖、砂糖,淋上自調的魚露即可享用


小叮嚀

  • 這道菜必須用未成熟的木瓜和芒果,刨出幼絲,才能突顯清涼爽脆的味道。成熟的木瓜和芒果組織變軟,不適合製作
  • 如不習慣吃香草的草青味,可將之切末

如何調配魚露

魚露調配【越南菜的靈魂】Nước mắm

青木瓜芒果鮮蝦沙律【清涼爽脆】Papaya Salad

Ingredients

  • 1 Green Papaya
  • 1 Green Mango
  • 300 g Tiger Prawn
  • 50 g Dried Shrimp
  • 50 g Unsalted Peanut
  • 30 g Sugar
  • 30 g Palm Sugar or Coconut Sugar
  • Thai Basil
  • 50 ml Homemade Nuoc Mam   How to make Nuoc Mam Click Here 

Instructions

  1. Rinse and soak dried sea shrimp until soft.  Fried on a pan without oil until fragrance and diced.  Fried peanut at medium heat. Remove skin and ground using the grinding stone.  Break and ground palm sugar into very small pieces. Rinse Thai Basil and Mint. Patting dry with paper towels.
  2. Peeled green papaya, cut into half. Remove the seeds.  Using a potato peeler, peel cucumber into long thin strips, then cut with knife into very thin shred. 
  3. Fried tiger prawn on a frying pan without adding oil until cooked.
  4. Mixed all the ingredients in a big bowl. Garnish with ground peanut, dried sea shrimp, palm sugar, Thai Basil and mint. Pour in Nuoc Mam to serve.
青木瓜芒果鮮蝦沙律【清涼爽脆】Papaya Salad

  • 1 Green Papaya
  • 1 Green Mango
  • 300 g Tiger Prawn
  • 50 g Dried Shrimp
  • 50 g Unsalted Peanut
  • 30 g Sugar
  • 30 g Palm Sugar or Coconut Sugar
  • Thai Basil
  • 50 ml Homemade Nuoc Mam   (How to make Nuoc Mam Click Here )
  1. Rinse and soak dried sea shrimp until soft.  Fried on a pan without oil until fragrance and diced.  Fried peanut at medium heat. Remove skin and ground using the grinding stone.  Break and ground palm sugar into very small pieces. Rinse Thai Basil and Mint. Patting dry with paper towels.
  2. Peeled green papaya, cut into half. Remove the seeds.  Using a potato peeler, peel cucumber into long thin strips, then cut with knife into very thin shred. 
  3. Fried tiger prawn on a frying pan without adding oil until cooked.
  4. Mixed all the ingredients in a big bowl. Garnish with ground peanut, dried sea shrimp, palm sugar, Thai Basil and mint. Pour in Nuoc Mam to serve.

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