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Mango and Papaya salad – Yotam Ottolenghi

This is a photo of the Yoram Ottolenghi recipe for a delicious and refreshing summer salad of prawns and mango with mint.

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This Ottolenghi salad will always steal the show. I paired it with some Salmon but any – not too bold protein – will work. To get the flavours properly going, make sure you marinate the ingredients together for at least 4 hours.

Better still if you leave it in the fridge overnight, holding back on the basil, coriander, peanuts and dried anchovies and adding these just before you are going to eat.

If you can’t find Thai basil, use regular basil leaves, mixed with 10 g of tarragon leaves.

I found most of the asian ingredients at the Fishmarket greengrocer they have thai basil, green papayas and green mangos. You will find the dried anchovies at the IGA at he Haymarket……or you could just take a trip to Cabramatta.

Mango and Papaya salad : serves 6

about 200ml sunflower oil, for frying , plus 1tbsp
40 g dried anchovies
5 thai shallots, peeled and quartered (50g)
1-2 bird eye chillies, depending on heat
60 ml rice vinegar
60 ml lime juice
50g palm sugar, coarsely grated if starting from a block
2 tbsp fish sauce
2 medium green papayas peeled, halved, seeds removed and julienned ( 440g)
2 medium green mangos, peeled and julienned ( 380g)
35g Thai basil leaves, torn
30g coriander leaves, or sprouting coriander 100g roasted peanuts

1. Pour enough oil into a small saucepan so that it rises 2cm up the sides. Place on a medium -high heat and, when hot, add the anchovies. Fry for 1-2 minutes, until golden brown, then remove with a slotted spoon and set aside on a kitchen paper lined plate.

2.Place the shallots, chillies, vinegar, lime juice, palm sugar, fish sauce and 1 tablespoon of oil in the small bowl of a food processor and blitz to form a fine paste. Transfer to a large bowl, add the papaya and mango and stir gently to coat. Cover and leave in the fridge for at least 4 hours, preferably overnight. When ready to serve bring the salad back to room temperature and add the basil, coriander, peanuts and dried anchovies: mix well and set aside.

This post was first published in summer 2016, but deserves a second run – it is such a great summer salad.

And Yes yes it is Yotam Ottolenghi…from the book Nopi. Here is a refresher of just who Ottolenghi is.

 

Plate :http://mudaustralia.com

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  2. Hey Lorrie. I have Thai basil growing in the community garden. Please help yourself. (And Mexican tarragon if you can put it to use!)

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