Vietnamese mango salad with crispy fried garlic and wontons
Posted On January 16, 2020 By Kathryn
This mango salad is full of zingy, invigorating and fresh flavour. It is important to use underripe mangoes here. Make sure the fruit you choose is very firm to touch.
Photography Catherine Frawley
Written for Vegetarian Living Magazine
3 spring onions, julienned (sliced very thinly)
4 garlic cloves, peeled and finely sliced
4 tbsp groundnut oil
8 wonton sheets
2 underripe mangos
125g bean sprouts
30g mint, leaves picked
30g coriander, leaves picked
2 tbsp crispy fried shallots (available from most big supermarkets)
2 tsp white or black sesame seeds
50g toasted peanuts, roughly chopped
1 red chilli, finely sliced
1 small garlic clove, peeled
10g ginger, peeled
1 small red chilli, seeds removed if desired
1 tbsp caster sugar
juice of 2 limes
1 1/2 tbsp light soy sauce
generous pinch of salt
- Place the spring onions in a bowl of iced water. This crisps up the spring onions and makes them curl up beautifully.
- Heat the oil in a saucepan and when hot, fry the sliced garlic until golden and crispy. Remove with a slotted spoon and place onto a sheet of kitchen roll to drain. Reheat the oil again, and fry the wontons. They will puff up and brown quite quickly. When ready, place onto some kitchen roll to drain.
- Using a mandolin, finely shred the mango. If you don't have a mandolin, slice and julienne the mango by hand so that you have nice long strips of fruit.
- To make the dressing, pound the garlic, ginger, red chilli and sugar in a pestle and mortar until you have a smooth paste. Add the lime juice and soy sauce, mix and season. Set aside.
- To make the salad, place the mango, bean sprouts, mint and coriander in a big bowl and toss with the dressing. Garnish with spring onion, crispy fried shallots, sesame seeds, toasted peanuts, chilli and the crispy garlic. You can crumble the wontons all over the salad to give added texture, or serve alongside.