Elevated Snacks · Malaysian
Kerabu Mangga
This zesty raw mango salad provides a crunchy and refreshing contrast to any spicy meal.
Why This Works
The collision of extreme sourness from the mango and saltiness from the dried shrimp creates a bright, addictive contrast.
The Upgrade
Add fresh mint leaves for a bright, cooling finish.
Chef's Secret
Michelin TechniqueSoak the julienned mango in ice water for 5 minutes before mixing; it keeps it exceptionally crispy.
Ingredients
Total time including resting: 15 min
Directions
Julienne the mango finely for maximum crunch.
5 minToast the dried shrimp in a dry pan until fragrant and crispy.
2 minIn a bowl, mix fish sauce, lime juice, and chili.
1 minToss the mango, shallots, and shrimp with the dressing.
2 minTop with peanuts and serve immediately.
Wine Pairing
Gruner Veltliner
White Wine
The BottleDomane Wachau Federspiel Gruner Veltliner
The raw mango provides sharp, crunchy acidity. This Gruner Veltliner acts as a cooling tonic, its green-apple and mineral notes complementing the zesty fruit profile.
Nutrition per Serving
150
calories
5g
protein
25g
carbs
4g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crispy Tofu Strips
Serve warm, fried tofu strips to add a savory, chewy contrast to the crunchy, zest-forward salad.
Ingredients
Directions
Thoroughly pat the pressed tofu strips dry with paper towels to ensure maximum crispness.
Whisk the cornstarch, salt, and white pepper together in a shallow dish.
Dredge each tofu strip evenly in the starch mixture, shaking off any excess powder.
Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Sear the strips in batches, turning once, until golden brown and uniformly crisp on all sides, approximately 6 minutes total.
Drain briefly on a wire rack and serve immediately alongside the Kerabu Mangga.
Side Dish
Grilled Prawns
Charred prawns provide a smoky, protein-heavy element that pairs naturally with the bright mango salad.
Ingredients
Directions
Preheat your grill or cast-iron skillet to high heat.
Pat the prawns thoroughly dry with paper towels.
In a small bowl, whisk the oil, smoked paprika, salt, and cayenne pepper.
Toss the prawns in the spiced oil until evenly coated.
Sear the prawns for 2 minutes per side until charred and opaque.
Remove from heat, squeeze fresh lime juice over the top, and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.