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Lemongrass Salad With Chinese Sausage And Mango

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  Chinese sausage 3⁄4 Pound
  Lemongrass stalks 3 , first 2 layers peeled off and bottom 6 inches very thinly sliced (Fresh Ones)
  Garlic 1 Clove (5 gm), thinly sliced
  Shallot 1 , thinly sliced
  Thai red chili 1 , thinly sliced
  Thai green chile 1 , thinly sliced
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Julienned ginger 2 Tablespoon (Fresh Ones)
  Gula jawa/Dark brown sugar 2 Tablespoon
  Canola oil 1 Teaspoon
  Asian sesame oil 1⁄2 Teaspoon
  Semi ripe mango 1 Large, peeled and cut into 2-by-1/4 inch matchsticks (Slightly Under Ripe)
  Watercress 1 Bunch (100 gm), coarsely chopped
  Chopped cilantro 1⁄4 Cup (4 tbs)

1. Steam the sausage over boiling water until plump, about 15 minutes. Let cool slightly and pat dry, then slice thinly.
2, Meanwhile, in a medium bowl, toss the sliced lemongrass with the garlic, shallot, chiles, lime juice, soy sauce, ginger, gula Jawa, canola oil and sesame oil, tossing until the gula is dissolved.
3. Add the Chinese sausage, mango, watercress and cilantro to the dressing in the bowl and toss well.

Recipe Summary

Side Dish

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Lemongrass Salad With Chinese Sausage And Mango Recipe