From: Executive chef/owner Chai Siriyarn, Marnee Thai, San Francisco, CA. Yield: 12 servings. Dressing: 3 cups green mango, cut to matchstick size 6 fresh Hass avocados, peeled, and diced ½" ⅜ cup deep-fried shallot slices ⅜ cup lemongrass (tender part only), finely sliced crosswise 12 kaffir lime leaves, hard stem and vein removed, julienned 24 poached prawns (26-30 count per pound), peeled and deveined ¾ cup toasted cashews ¾ cup toasted, shredded coconut ¾ cup thinly sliced ...
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