Yam Mamuang Goong

Nutrition · per serving

Steps

1. 1

   Prep everything before you start: peel and julienne the green mango, slice the cucumber and shallot, pick the mint and coriander leaves, slice the chilies, and roughly chop the peanuts. Keeping the cuts fine and even makes the salad easier to toss and gives it a light, elegant texture.

   1 large (about 250 g) green mango, peeled and julienned120 g cucumber, halved and thinly sliced1 small (30 g) shallot, very thinly sliced15 g fresh mint leaves15 g fresh coriander leaves1 red chili, thinly sliced25 g roasted unsalted peanuts, roughly chopped1 red chili, finely chopped
2. 2

   Make the dressing in a bowl by stirring together the lime juice, fish sauce, palm sugar, grated garlic, chopped chili, and 15 ml neutral oil until the sugar dissolves. Taste it: it should be bright, salty, sweet, and sharp. Adjust with a little more lime if your mango is on the sweeter side.

   45 ml lime juice, freshly squeezed30 ml fish sauce15 g palm sugar, finely chopped1 clove garlic, finely grated1 red chili, finely chopped15 ml neutral oil
3. 3

   Pat the prawns dry so they sear instead of steam. Heat a frying pan over medium-high heat, add 10 ml neutral oil, then cook the prawns with the salt for 1 to 2 minutes per side until just pink, opaque, and lightly curled. Do not overcook; they should still look plump and juicy.

   300 g raw prawns, peeled and deveined10 ml neutral oil1/4 tsp fine sea salt
4. 4

   Transfer the prawns to a plate and let them cool for 5 minutes. This short rest keeps the greens crisp when you assemble the salad and helps the prawns stay tender.

   300 g raw prawns, peeled and deveined
5. 5

   In a large bowl, combine the green mango, mixed greens, cucumber, shallot, mint, coriander, and sliced chili. Pour over about three-quarters of the dressing and toss gently with your hands or two spoons so the mango stays long and defined rather than bruised.

   1 large (about 250 g) green mango, peeled and julienned80 g mixed greens120 g cucumber, halved and thinly sliced1 small (30 g) shallot, very thinly sliced15 g fresh mint leaves15 g fresh coriander leaves1 red chili, thinly sliced45 ml lime juice, freshly squeezed30 ml fish sauce15 g palm sugar, finely chopped1 clove garlic, finely grated1 red chili, finely chopped15 ml neutral oil
6. 6

   Arrange the salad on a platter or divide between two wide bowls. Top with the warm or room-temperature prawns, spoon over the remaining dressing, and finish with the chopped peanuts. Serve immediately for the best contrast of cool, crisp fruit and juicy prawns.

   300 g raw prawns, peeled and deveined25 g roasted unsalted peanuts, roughly chopped45 ml lime juice, freshly squeezed30 ml fish sauce15 g palm sugar, finely chopped1 clove garlic, finely grated1 red chili, finely chopped15 ml neutral oil

Origin & History

Thai salads, or yam, are known for their lively balance of hot, sour, salty, and sweet flavours. Mango and seafood are a classic pairing in Thailand, especially in modern home cooking and restaurant dishes where crisp fruit highlights the natural sweetness of prawns. This version keeps that balance while presenting it in an easy, vibrant format for a home kitchen.