Crab & Shrimp Mango Salad


This is definitely a twist to a very traditional dish straight from the Motherland. Usually green mango salad are made with such potent ingredients as anchovies and dried shrimps. As much as I love these very fermented stuff, I wanted something not so salty (I’m not allowed to consume so much salt). So the thought of fresh shrimps and blue crabs got me puckering as I was walking by looking for the greenest mangoes!

Green mangoes should be very green and firm. You don’t want a half ripen mango because you won’t get the full sourness flavor. When mixed with other ingredients, it brings out a very sweet flavor with a bit of tartness that leaves your mouth watering. I’ve already devoured my salad but my mouth is still drooling from having to write this. Ughh!

I bought a few pounds of blue crabs and half a lb. of shrimps and boiled them together in a pot for about 20-25 min. or when the crabs are completely fluorescent orange. The shrimps would be done in about 15 minute. Any longer and it’ll get really chewy and hard to peel off. Be sure to check on it if you’re planning to cook them together. When done, take them out and let it cool down before shelling and picking out the meat. I would do a video of picking the crabs but got too distracted with the green mangoes! Once all the meat are out, leave it aside to cool.

Of course you can use shredded green papayas if you don’t have green mangoes. This is a very versatile dish. You can mix and match to your likings. Enjoy!

1 green mango
4-5 blue crabs
10 shrimps
Rau Ram (Vietnamese Coriander)
Nuoc Mam Cham (Chili fish sauce)

Boil/Steam the crabs & shrimps. Let it cool before picking the meat out of the crabs and peeling the shrimps. Put it aside

Use a peeler to peel of the outer green skin of the mango. Use a julienne peeler to start shredding long strands of mango until you reach the seed

Wash and rinse the coriander well and pick a hand full of tips and leaves from the stem.

In a serving bowl, put the mango, crabs, shrimps and drizzled generously with the sweet chili fish sauce. Garnish with the coriander leaves and serve immediately. They are made to eat right away!


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