Our resident nutritionist shares cancer-fighting recipes from around the world, crafted especially for home chefs with an adventurous palate.
Yield: 4 servings
- 1/4 cup unsalted peanuts
- 2 tablespoons sesame seeds
- 1½ tablespoons fish sauce
- 1 tablespoon cane sugar
- 1 tablespoon sesame oil
- 2 tablespoons fresh lime juice
- 2 red chili peppers (fresh or dried), chopped (add more depending on your heat preference)
- 1 clove garlic, minced
- 2 unripe green mangoes, shredded (they should be fully green and hard to the touch)
- 1 cup grape tomatoes, halved
- 1 medium shallot, thinly sliced 1/2 cup scallions, sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons mini dried shrimp
- salt to taste
Soak the shrimp with water in a small bowl.
Heat a sauté pan to medium heat. Add peanuts and sesame seeds. Stir for 4 minutes or until they begin to brown. Remove from heat and place in a separate bowl to cool.
In a small bowl, whisk together the cane sugar, fish sauce, sesame oil, lime juice, peppers, and garlic. Set aside.
Remove the mango skin with a vegetable peeler or sharp knife.
Shred the mango with a vegetable shredder or grater into thin strands (about 1 to 2 inches long).
Drain shrimp. In a large mixing bowl, combine shredded green mango, halved tomatoes, peanuts, sesame seeds, shallots, scallions, mint, basil, and shrimp.
Add the sauce mixture to the dry ingredients and mix until evenly coated.
Let sit for at least 5 minutes for flavors to marry. Serve cold.