【三餸一湯】泰式青芒沙律 Thai green mango salad
蘋果日報 2020/08/11 07:00
15-30分鐘食譜蔬菜水果泰國菜涼拌
- 甘筍去皮，用刮刀刨出幼條。
- 芒果去皮，刨出幼條。
- 紫洋葱去衣切幼絲。
- 混合紫洋葱、蒜粒、辣椒、青檸汁、魚露、椰糖，用手輕拌。
- 加入花生、椰子片撈勻。
- 上碟後，可額外加入椰子片和花生。
泰式青芒沙律
材料：
青芒 1個
甘筍（小）2/3條
烘香花生 少許
椰子片 少許
薄荷葉 少許
醬汁:
紫洋葱 半個
青檸 3個
魚露 約1湯匙
椰糖 1茶匙
蒜 3粒
紅綠泰國辣椒 各2隻
做法：
1. 刨去甘筍皮，用蔬菜刮刀刮出幼條。
2. 去除芒果皮，用蔬菜刮刀刮出芒果幼條。
3. 把紫洋葱、辣椒切幼絲，把青檸切半，蒜頭切幼。
4. 混合汁料：下紫洋葱、蒜粒、辣椒、青檸汁、魚露、椰糖攪勻。
5. 輕手搓揉，釋出洋葱味道。
6. 下椰子片，加入薄荷葉，混合芒果、甘筍條。
7. 下花生、椰子片撈勻。
8. 上碟，下額外椰子片、花生。
Thai green mango salad
Ingredients:
Green mango 1 pc
Carrot (small) 2/3 pc
Toasted peanuts some
Coconut flakes some
Peppermint leaf little
Sauce:
Purple onion ½ pc
Lime 3 pcs
Fish sauce 1 tbsp
Coconut sugar 1 tsp
Garlic 3 cloves
Red and green Thai chili 2 each
Direction:
1. Peel the carrot, scrape the carrot with a vegetable scraper.
2. Peel the mango, scrape the mango with a vegetable scraper.
3. Finely slice the purple onion and the chili.
4. Halve the limes, finely chop the garlic.
5. Preparation of sauce: add purple onion in a bowl, then add garlic, chili, lime juice, fish sauce, coconut sugar, mix well.
6. Gently rub the onion until flavor released, add coconut flakes and peppermint leaf.
7. Then mix the sauce with mango and carrot strips, add peanuts, coconut flakes, mix well.
8. Transfer the salad on a plate, garnish with extra coconut flakes and peanut.
材料：
青芒 1個
甘筍（小）2/3條
烘香花生 少許
椰子片 少許
薄荷葉 少許
醬汁:
紫洋葱 半個
青檸 3個
魚露 約1湯匙
椰糖 1茶匙
蒜 3粒
紅綠泰國辣椒 各2隻
做法：
1. 刨去甘筍皮，用蔬菜刮刀刮出幼條。
2. 去除芒果皮，用蔬菜刮刀刮出芒果幼條。
3. 把紫洋葱、辣椒切幼絲，把青檸切半，蒜頭切幼。
4. 混合汁料：下紫洋葱、蒜粒、辣椒、青檸汁、魚露、椰糖攪勻。
5. 輕手搓揉，釋出洋葱味道。
6. 下椰子片，加入薄荷葉，混合芒果、甘筍條。
7. 下花生、椰子片撈勻。
8. 上碟，下額外椰子片、花生。
Thai green mango salad
Ingredients:
Green mango 1 pc
Carrot (small) 2/3 pc
Toasted peanuts some
Coconut flakes some
Peppermint leaf little
Sauce:
Purple onion ½ pc
Lime 3 pcs
Fish sauce 1 tbsp
Coconut sugar 1 tsp
Garlic 3 cloves
Red and green Thai chili 2 each
Direction:
1. Peel the carrot, scrape the carrot with a vegetable scraper.
2. Peel the mango, scrape the mango with a vegetable scraper.
3. Finely slice the purple onion and the chili.
4. Halve the limes, finely chop the garlic.
5. Preparation of sauce: add purple onion in a bowl, then add garlic, chili, lime juice, fish sauce, coconut sugar, mix well.
6. Gently rub the onion until flavor released, add coconut flakes and peppermint leaf.
7. Then mix the sauce with mango and carrot strips, add peanuts, coconut flakes, mix well.
8. Transfer the salad on a plate, garnish with extra coconut flakes and peanut.