From: Executive chef/owner Chai Siriyarn, Marnee Thai, San Francisco, CA. Yield: 12 servings.
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 green onion, crosswise
¾ cup thinly sliced red onion, lengthwise
as needed, fresh mint and cilantro sprigs for garnish
12 small orchid flowers for plate garnish, optional
4½ Tbsp. fish sauce
⅜ cup fresh lime juice
⅜ cup roasted red chili paste (also called chili jam or nam prikphao)
1½ to 3 Tbsp. coconut sugar (add to taste)
as needed, fresh Thai bird chilies, thinly sliced, to taste
For dressing: In a small bowl, place all dressing ingredients except coconut sugar and whisk together. Add coconut sugar to taste. Add fresh Thai bird chilies to taste. Dressing should be balanced between sweet, salty, sour and spicy flavors without one flavor overpowering the other. Cover and refrigerate.
For one salad (each salad serves two): In a mixing bowl, add ½ cup matchstick cut green mango, 1 diced avocado, 1 Tbsp. fried shallot, 1 Tbsp. lemongrass, 2 julienne-cut kaffir lime leaves, 4 poached prawns, 2 Tbsp. toasted coconut, 2 Tbsp. green onion and 2 Tbsp. red onion.
Drizzle with 3 Tbsp. salad dressing. Stir gently to mix and transfer to a serving platter. Top with cashews. Garnish salad with sprigs of mint and cilantro. Garnish plate with small orchid flower and a drizzle of dressing (optional).
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust quantity accordingly.