Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)

Name: Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)
Total time: 35 min
Ingredients: 2 tablespoons raw sticky rice or jasmine rice; 3 dried Thai bird chiles, stemmed, or 2 teaspoons crushed dried Thai chiles; 1/2 cup Asian fish sauce; 1/4 cup sugar; 2 tablespoons chopped shallot; 1 fresh red Thai chile or other hot red chile, minced; 2 large green (unripe) mangoes, peeled and cut into 1/2-inch slices; Limes wedges, for serving

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Total: 35 minutes

Servings: 5

Author : James Syhabout

Green Mango with Dipping Sauce (Mak Muang Som Klub Jaew Wan)

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons raw sticky rice or jasmine rice3 dried Thai bird chiles, stemmed, or 2 teaspoons crushed dried Thai chiles1/2 cup Asian fish sauce1/4 cup sugar2 tablespoons chopped shallot1 fresh red Thai chile or other hot red chile, minced2 large green (unripe) mangoes, peeled and cut into 1/2-inch slicesLimes wedges, for serving

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Instructions

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Step 1

In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes. Let cool slightly, then transfer to a spice grinder and coarsely grind. Sift to remove any big pieces; you should have 1 tablespoon.

Step 2

Wipe out the skillet. Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes. Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.

Step 3

In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves. Stir in the shallot, fresh chile and toasted rice powder. Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go. Let the dipping sauce stand for 20 minutes. Transfer to a small bowl and serve with the mangoes and lime wedges.

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