【芒果虾仁沙拉】Mango Shrimps Salad

Som Tum is the most popular salad in Thailand, you can see stalls selling it at almost most corners of the streets in Thailand. There are many types of Som Tum in Thailand with various kind of ingredients and seasoning.

The recipe I make today is a tweak from Som Tum Thai, using mango in the season and shrimps. Since summer is already here and temperature become high especially in the afternoon. I am ready for a plate of fruity salad on this hot summer day!

青木瓜沙拉和青芒果沙拉 (Som Tum) 是两款泰国最具代表性的轻食，也是国外的泰国餐厅里必有的前菜。Som Tum 摊子更是在泰国的街头巷尾都找得到，Som Tum 在泰国的做法更多样化，有咸螃蟹Som Tum, 咸蛋Som Tum，臭鱼Som Tum等等。

最近天气开始变热，超市里的芒果也上市了，就做了这款清爽的芒果虾仁沙拉，也是泰国很受欢迎的一款沙拉。


Ingredients：
2 Champagne Mango
1/2 lime

1/2 Bombay Onion (Sliced)
1 Sprig of Coriander leaves/cilantro
1-2 Thai Chilies (I used 1.5)

Seasoning:
1 tsp of Nam Pla/Fish Sauce
1/2 tsp of Coconut/Palm Sugar

材料：
2 只 熟芒果
1/2 只 青柠

1/2 只 紫洋葱 （切丝）
1 小把 芫荽/香菜叶
1-2 只 朝天椒Thai Chilies

调味:
1 小勺 或适量 鱼露 Nam Pla/Fish Sauce
1/2 小勺 或适量 棕榈糖/椰糖 Coconut/Palm Sugar

1. Clean and boiled the shrimps for about 5 minutes, deveined and remove shells. Keep the shrimps in the fridge for 30 minutes。

2. Peel and cut the mango into cubes. Slice the onion and cut cilantro into about 1 inch in length.

1. 把虾煮熟，去壳去肠泥。放冰箱里冷藏三十分钟。

2. 芒果削皮切丁，洋葱切丝和香菜切段。

3. Clean the mortar and pestles, place Thai chili in it, pound until crushed.

4. Squeeze in half a lime worth of juice, you can also cut the remaining of lime into pieces and place them in the mortar. Add fish sauce/Nam Pla and palm sugar, pound until the palm sugar dissolved.

5. Add the thinly sliced onion. You can check the taste now and adjust the taste with lime juice, palm sugar or Nam Pla if need so.

6. Once you are happy with the taste, add cooked shrimps, mango cubes and cilantro, mix the ingredients until well mixed. Serve immediately. 

3. 把捣臼洗净，先下朝天椒捣烂。

4. 青柠切半取半只挤出青柠汁，可把挤好的青柠切块加入一起捣。加入鱼露和棕榈糖/椰糖继续捣拌至棕榈糖溶化。

5. 把洋葱丝和虾仁加入拌匀。我一般会这个时候试试味道，可按喜好加棕榈糖、鱼露和柠檬汁调口味。

6. 一旦味道合你的口味了，即可把芒果丁和切段的香菜/芫荽加入拌至材料全部混匀，盛出装盘即可开吃！