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Mango Yam Som-O

Mango and pomelo salad with grilled shrimp tossed in a spicy garlic lime fish sauce then topped with toasted peanuts, fried garlic and cilantro.

Allergens: Shellfish (Shrimp, Fish Sauce) Nuts (Peanuts)

MANGO YAM SOM-O INGREDIENTS:

5 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed
5 cups Shrimp, 26/30 size, grilled, chilled
10 cups Pomelo, torn chunks
2½ cups Black Sauce (Yam Dam), sub-recipe
20 Tablespoons Peanuts, toasted, coarsely ground
10 Tablespoons Fried garlic
10 Tablespoons Cilantro
10 teaspoons Green onion, diced

BLACK SAUCE (YAM DAM) INGREDIENTS:

1¼ cups Palm sugar
1¼ cups Tamarind juice
1¼ cups Fish sauce
3 Tablespoons Roasted chili paste
½ cup Lime juice

BLACK SAUCE (YAM DAM) DIRECTIONS:

  1. In medium size bowl, combine all ingredients and stir until well combined.
  2. Cover and reserve refrigerated until ready to use

MANGO YAM SOM-O DIRECTIONS:

  1. Mix mango, cooked shrimp, pomelo and black sauce in large bowl; stir until well combined.

TO SERVE:

  1. Portion 2½ cups Mango Yam Som-O onto each serving plate.
  2. Garnish with 2 tablespoons of peanuts, 1 Tablespoon fried garlic, 1 Tablespoon cilantro and 1 teaspoon green onion.
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Yield: 10 portions
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