Mango Yam Som-O

Recipe by Chef James Brickmore-Hutt

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

INGREDIENTS

11/4 cups palm sugar

11/4 cups tamarind nectar

11/4 cups fish sauce

3 tbsp roasted chili paste

1/2 cup lime juice

5 cups DOLE® Chef-Ready Cuts Mango Cubes, thawed

5 cups shrimp 26-30 size, grilled & chilled

10 cups pomelo, torn chunks

2 1/2 cups black sauce yam dam sub-recipe

20 tbsp peanuts, toasted & coarsely ground

10 tbsp fried garlic

10 tbsp fresh cilantro, chopped

10 tsp green onion, diced

DIRECTIONS

1. Prepare Black Sauce (Yam Dam):

In medium size bowl, combine palm sugar, tamarind nectar, fish sauce, roasted chili paste and lime juice and stir until well combined.

Cover and reserve refrigerated until ready to use.

Serve:

Portion 2 1/2 cups Mango Yam Som-O onto each serving plate.

Garnish with 2 tbsp of peanuts, 1 tbsp fried garlic, 1 tbsp cilantro and 1 tsp green onion.

Prep: 15 mins 10 Servings