December 1, 2011
PHOTO: HASS AVOCADO BOARD
From: Executive chef/owner Chai Siriyarn, Marnee Thai, San Francisco, CA. Yield: 12 servings.
As needed, dressing (recipe follows)
3 cups green mango, cut to matchstick size
6 Fresh Hass Avocados* peeled, and diced ½"
⅜ cup deep fried shallot slices
⅜ cup lemongrass, (tender part only), finely sliced crosswise
12 kaffir lime leaves, hard stem and vein removed, julienned
24 poached prawns (26-30 count per pound) peeled and deveined
¾ cup toasted cashews
¾ cup toasted, shredded coconut
¾ cup thinly sliced green onion, crosswise
¾ cup thinly sliced red onion, lengthwise
as needed, fresh mint and cilantro sprigs for garnish
12 small orchid flowers for plate garnish, optional
4½ Tbsp. fish sauce
⅜ cup fresh lime juice
⅜ cup roasted red chili paste (also called chili jam or nam prik phao)
1½ to 3 Tbsp. coconut sugar, add to taste
As needed, fresh Thai bird chilies, thinly sliced, to taste
In a small bowl place all dressing ingredients except the coconut sugar and whisk together. Add the coconut sugar to taste. Add the fresh Thai bird chilies to taste. The dressing should be balanced between sweet, salty, sour and spicy flavors without one flavor overpowering the other. Cover and refrigerate.
Per Order (one salad which serves 2): In a mixing bowl add ½ cup matchstick cut green mango, 1 each diced avocado, 1 Tbsp. fried shallot, 1 Tbsp. lemongrass, 2 each julienne cut kaffir lime leaves, 4 each poached prawns, 2 Tbsp. toasted coconut, 2 Tbsp. green onion, 2 Tbsp. red onion. Drizzle with 3 Tbsp. salad dressing. Stir gently to mix and transfer to a serving platter. Top with cashews. Garnish salad with sprigs of mint and cilantro.
Garnish plate with small orchid flower and a drizzle of dressing (optional).
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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