Saturday, 18 May 2013

Crispy Prawn with Green Mango Salad/ Yum Goong Foo (step by step photos)

  • 2 colossal shrimp or 5 to 8 medium size prawn 
  • 1/2 cup breadcrumbs 
  • 2 tablespoons shallot, thinly sliced 
  • 1 cup green mango, peeled and shredded 
  • 2 tablespoons fish sauce 
  • 2 tablespoon white sugar 
  • 1/2 teaspoon bird’s eye chilli 
  • 1 tablespoon roasted cashew nuts 
  • 1 red chilli, shredded 
  • 1 green chilli, shredded 
  •  Oil for frying 
  •  Coriander leaf and green lettuce for garnish 


1. For dressing. Mix together sugar, fish sauce. Stir until sugar is 
    dissolve. Add in bird’s eye chili, green mango and shallot. Stir
    just combine. Taste-test the dressing. It should be tangy- a balance 
    of salty, sweet, spicy and sour. Adjust it to your taste by adding
    more fish sauce if not salty enough, add in lime juice if not sour 
    enough, more sugar or more chilies if not spicy enough for your 
    taste. Set aside. 

2. Preparing shrimp. Peel and devein shrimp. Coarsely chop the shrimp. 
    Add in breadcrumbs then continue chop until finely chopped. 


3. Heat oil in a wok over medium-high heat. Carefully place in chopped
    shrimp in the hot oil. Deep fry until golden brown on all side, about
    1 1/2 minutes. Remove from the oil and drain on paper towels. 
    Set aside. 

4. For serving. Arrange crispy shrimp on serving plate and topped
   with shredded red and green chilies  Pour the dressing over the 
   crispy shrimp and garnish with coriander leaf.