Lunchbreak: Pasteur chef Kim Nguyen makes mango mint salad

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5525 N. Broadway Avenue
(773) 728-4800

Mango Mint Salad

1 large mango
1/3 cup dehydrated baby shrimp
1 cup of fresh mint
10 shrimp
1/3 cup cilantro
vinaigrette fish sauce dressing

Begin by washing and peeling the Mango.  Then slice the mango into thin strips vertically. Repeat and shave layers of mango into a large mixing bowl. Bring water to a boil. Cook shrimp for three minutes then remove. Peel, devein and cut into halves. Lightly wash and set aside. Chop Cilantro and mint, set aside. Wash dehydrated shrimp and set aside to dry. Toast lightly in a sauce pan or wok.  Then run through food processor to crush. Put everything in mixing bowl and toss with dressing.  Top with poached shrimp and mixed herbs.

Fish Sauce Vinaigrette

1 1/3 cup water
1/3 cup concentrated fish sauce
1/3 cup dehydrated baby shrimp
3 ground cloves of garlic
1/3 cup sugar
1/3 cup white vinegar
1 lime
1 Thai chile

In a small pot bring water and fish sauce to a boil.  Add sugar and stir until dissolved. Bring to room temperature, add garlic, lime and vinegar. If you want to add some heat, add the chilis.

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