This is just something I threw together for lunch the other day. The ingredients are so perfect together. Having said that, there’s lots of room to play around with this no-recipe recipe. Grilled scallops or cuttlefish would make a great substitute for the shrimp. I can also see small pieces of white fish, lightly-battered and deep-fried, in this in lieu of the grilled seafood (the end result would closely mimic the much-loved Yam Pla-Duk Fu). Cashew is the best nut for this salad, but peanut would be nice also.
Just for kicks, add a tablespoon of Nam Prik Pao to it.
Green Mango Salad with Grilled Shrimp and Cashews
(Makes 4 salads or 2 entrées)
One large green mango (tips on how to pick one), peeled and grated into long, thin slices
One pound of large shrimp, peeled and deveined
10-12 small dried red chilies (or red pepper flakes, to taste)
3/4 cup roasted cashews, preferably unsalted
One large shallot, peeled and sliced lengthwise very thinly
1/4 cup roughly-chopped fresh cilantro leaves
3 tablespoons fish sauce, divided
Fresh lime juice