• Denai Moore

Mo-Bay Tom Sam

Mo-bay Som Tam - inspired by the green papaya salad from Thailand, bursting with flavour, spicy, sweet, sea-like funk from nori, tangy from the charred limes! make alongside any of your favourite BBQ vegan dishes or vegan protein dish of choice!





Recipe:


One Slightly Unripe Mango

One Carrot Julienned or Thinly sliced

Hand full of Salted Roasted Peanuts

2 Tablespoons of Nori Seaweed Flakes

Hand Full of Crispy Shallots

Bunch of Coriander

6 Mint Leaves

Dressing

Two and half tablespoon Palm Sugar/Coconut Sugar/ or Brown Sugar

Minced Garlic Clove

1/2 or 1/4 Scotch Bonnet

1 & 1/2 Limes

1 Tablespoon Soy Sauce

Start by preparing Mango and Carrot. Using a vegetable peeler remove the skin from the mango. Using a sharp knife cut off the meat from the mango on all sides. Cut each part in half, then cut into thin strips. Set aside in a bowl. Take one large carrot, cut in half length wise, then cut those halves again length wise. Then cut into strips. Add to the bowl with the mango. Finely chop the mint and rough chop the coriander and add to the bowl.

Dressing:

Cut two limes in half. On an open flame using a tong hold the lime flesh side to the flame till it is charred. Repeat with all limes and then set aside. If you don’t have a gas hob, take a frying pan with a little oil on a medium high heat and fry flesh side to the heat till charred.

In a bowl add minced or grated garlic clove, finely chopped scotch bonnet soy sauce, the juice of the burned limes, coconut sugar and mix to combine. Taste and adjust seasoning if necessary. Add dressing to the prepared vegetables. And coat. Add the peanuts. And then place in a serving platter, finally garnishing with crispy shallots just when serving.


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