| This recipe is liked by 0 person(s). |
Yam Ped Yang (Roast Duck Salad with Green Mango)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: p.56 Periplus Mini Cookbooks, Thai Soups and Salads
| 1/2 large | roasted duck, (about 1 kg) skin on, sliced 1" by 1/8" |
| 10 thin slices | fresh ginger, shredded |
| 6 cloves | garlic, thinly sliced or chopped |
| 6 oz. | green mangoes or apple shredded to yield 1/2 cup |
| 3 | shallots, thinly sliced |
| 1/4 cup | roasted peanuts |
| 1/2 cup | fresh mint leaves |
| 1 | spring onion, thinly sliced |
| 1 teaspoon | chilies, minced |
| 3 | kaffir lime leaves, shredded |
| 4 tablespoon | lime juice |
| 1 tablespoon | palm sugar |
| 2 tablespoon | fish sauce |
Yield: 4-6 servings
Prepartion time: 20 minutes
Cooking time: 3 minutes
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.