Yam Mamuang

Nart’s selected yam mamuang, written as yum mamuang in her recipe, uses firm, sour green mango in a Thai salad. Raw shallots and roasted peanuts join the fruit, while an optional fried-shallot topping adds another texture.

Fish sauce, palm sugar and Thai chili flakes are mixed for the dressing until the sugar dissolves. In this version the mango itself supplies the sour flavour.

The mango is peeled, rinsed and cut into thin slices with a knife. Nart recommends slices with enough thickness to retain their crunch, rather than very fine, soft shreds.

Thinly sliced shallots, prepared roasted peanuts and the dressing are tossed with the mango. Optional crispy fried shallots are added over the salad before it is served immediately.

Nart presents the salad as a light meal or a side to Thai meat dishes. Cooked chicken, shrimp, salmon or boiled eggs are optional additions for a more substantial plate.