Lemongrass Salad With Chinese Sausage And Mango Recipe
Ingredients
| Chinese sausage | 3/4 pound | |
| Lemongrass | 3 | |
| 2 layers peeled off and bottom | ||
| 6 inches very thinly sliced | ||
| Garlic | 1 Clove (5gm), thinly sliced | |
| Shallot | 1 , thinly sliced | |
| 1 red Thai chile, thinly sliced | ||
| 1 green Thai chile, thinly sliced | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Julienned ginger | 2 Tablespoon | |
| 2 tablespoons gula Jawa or dark brown sugar | ||
| Canola oil | 1 Teaspoon | |
| 1/2 teaspoon Asian sesame oil | ||
| 1 large, slightly underripe mango, peeled and cut into 2-by-1/4 inch matchsticks | ||
| 1 bunch of watercress, coarsely chopped | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
