Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish Recipe
By Hanuman © Thaifoodmaster.com
Servings:
5
Private Notes:
You must be a member to use this feature
Ingredients
1x
2x
3x
2
green mango (มะม่วงเปรี้ยว)
2
tablespoon
sweet pork (หมูหวาน)
meat
1
tablespoon
sweet pork (หมูหวาน)
sauce
1 1/2
cups
fluffy deep fried grilled catfish (ปลาดุกฟู)
1
teaspoon
fish sauce (น้ำปลา)
1
teaspoon
palm sugar (น้ำตาลมะพร้าว)
1/2
tablespoon
fermented shrimp paste (kapi)(กะปิย่างไฟ)
2
tablespoons
shallots (หอมแดง)
roughly chopped
2
teaspoon
lime juice (น้ำมะนาว)
3
dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
finely sliced
for making sweet pork condiment (muu waan)
300
g
pork belly (เนื้อหมูสามชั้น)
5
tablespoons
palm sugar (น้ำตาลมะพร้าว)
4
tablespoons
fish sauce (น้ำปลา)
2
tablespoons
water (น้ำเปล่า)
for making deep-fried crispy & fluffy catfish
1 1/2
cups
grilled catfish (ปลาดุกย่าง)
from about 2 small fishes
neutral tasting cooking oil (น้ำมันพืช)
Instructions
Prepare the sweet pork
Cook the pork belly until it is soft; add a pandan leaf to infuse a pleasant scent into the meat.
Slice the pork meat into small, uniform pieces.
Place the palm sugar in a wok over low heat and stir constantly; the sugar will melt and begin to caramelize.
When the sugar has caramelized and turned a deep amber color, add water and fish sauce.
Let the sugar dissolve in the liquids, and then add the sliced cooked pork belly.
Cook the pork, stirring constantly, until the liquids reduce and the pork acquires a transparent brown shine.
Set the sweet pork aside.
Making fluffy crispy fish:
Charcoal grill a whole catfish over low heat until dry. The process is described
here
.
Remove the meat from the fish; discard the skin and bones.
With a heavy knife, finely mince the catfish meat. Chill in the fridge for at least 2 hours.
In a wide wok, heat oil for deep frying.
Drop about a half-cup of minced fish meat at a time.
Allow the fish to fry until it has formed into the shape of a floating raft.
Flip it over, and fry the other side until it is golden and crispy.
Drain and set aside.
Assembling the dish
Deep fry the dried chilies until shiny and crispy.
Place a small amount of sweet pork condiment in a mixing bowl.
Add fish sauce.
Add palm sugar.
Add grilled fermented shrimp paste.
Add roughly chopped shallots.
Add a squeeze of lime juice.
Add fried dry chilies.
Mix the dressing ingredients and adjust the flavors to your taste.
Serve.