Chef Norman's Mango & Fennel Salad

Name: Chef Norman's Mango & Fennel Salad
Ingredients: 1 firm young mango, peeled and cut into thin strips; 1 fennel, thinly sliced; 1 red chilli, deseeded and cut into thin strips; 5 sprigs of fresh coriander, leaves picked; 2 tbsp dried shrimps, soaked in warm water for 10 minutes until soft and roughly chopped; 2 tbsp fish sauce; 2 tbsp palm sugar, or light brown sugar 1 lime for the juice

1 step

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia”. The dressing for this salad is almost similar to the famous Thai papaya salad. I chose fennel for its strong aniseed taste that compliments well with the mango sweetness, For the vegan option, replace the shrimps with crispy shallots.

Updated at: Thu, 17 Aug 2023 00:13:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories174.6 kcal (9%)

Total Fat1 g (1%)

Carbs38.1 g (15%)

Sugars32.1 g (36%)

Protein7.1 g (14%)

Sodium1591.4 mg (80%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1mango

firm, young, peeled and cut into thin strips

1fennel

thinly sliced

1red chilli

deseeded and cut into thin strips

5 sprigsfresh coriander

leaves picked

2 Tbspdried shrimps

soaked in warm water for 10 minutes until soft and roughly chopped

Dressing

2 Tbspfish sauce

2 Tbsppalm sugar

or light brown sugar lime for the juice

Instructions

Step 1

In a large bow, toss the mango, fennel and chilli with the salad ingredients until well mixed. Transfer to serving plates, sprinkle the prawns and garnish with the coriander. Ready to serve.

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