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:
- In medium size bowl, combine all ingredients and stir until well combined.
- Cover and reserve refrigerated until ready to use
MANGO YAM SOM-O DIRECTIONS:
- Mix mango, cooked shrimp, pomelo and black sauce in large bowl; stir until well combined.
TO SERVE:
- Portion 2½ cups Mango Yam Som-O onto each serving plate.
- Garnish with 2 tablespoons of peanuts, 1 Tablespoon fried garlic, 1 Tablespoon cilantro and 1 teaspoon green onion.
Yield: 10 portions
