Lemongrass Salad With Chinese Sausage And Mango
|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.