芒果凉拌 Mango Salad

首先把青芒果切丝放到盒子里，另外准备切材料：小米辣切粒，洋葱切片，香茅，风柑叶，姜花切碎备用，虾米和鱿鱼丝先用烤炉烤上2分钟备用。Start by julienning the green mangoes and place them in a container. Finely chop the chili padi, slice the onion, and finely chop the lemongrass, kaffir lime leaves, and torch ginger petals. Set these aside. Roast the dried shrimp and shredded squid in an oven for 2 minutes, then set aside.

准备一个中等大的碗，倒入糖，鱼露，酸柑汁，盐搅匀后再把所有切好的材料加入酱汁内，拌匀后，可以试试味道，（味道依个人口味而定）若觉得不够咸可以再加入少许鱼露，不够酸也可以再加入酸柑汁。 In a medium-sized bowl, combine the sugar, fish sauce, lime juice, and salt. Stir until the sugar is fully dissolved. Add all the prepared ingredients (chopped chilies, onion, lemongrass, kaffir lime leaves, and torch ginger petals) into the dressing and mix well. Taste the dressing and adjust according to your preference—add more fish sauce for saltiness or more lime juice for acidity.

味道调好之后，把酱汁倒入芒果丝里，戴上手套，把酱汁和芒果丝拌在一起，然后用手挤压芒果丝把酱汁挤压到盒子里，不停的在盒子里重复的挤压芒果丝三次到四次，最后把虾米和鱿鱼丝洒在芒果丝上面，把盒子合起放进冰箱冷藏后口感更为佳。Pour the dressing over the julienned mangoes. Wearing gloves, mix the mangoes and dressing thoroughly, making sure to coat the mango strands evenly. Squeeze the mangoes with your hands to help the flavors penetrate. Repeat the squeezing process three to four times.Sprinkle the roasted dried shrimp and shredded squid over the salad. Seal the container and refrigerate for better flavor and a more refreshing taste.