Green Mango w/Sweet & Spicy Prahok Dip | Linna Eats
Green Mango w/Sweet & Spicy Prahok Dip
20 mins prepServes 4
This recipe is for a sweet, spicy, and pungent dip, typically enjoyed with unripe, sour green mangos, but versatile enough for meats, veggies, fruits, and fried foods. It's part of a Thai, Lao, Cambodian New Year series.
1. For the mango, it's optional to shave part of the skin, leave it on, or fully remove it.
2. Thinly slice the mango then bring it into an ice bath for more crunch.
3. To a food processor, add dried chili peppers. (The poster likes Chile Tostado for its spiciness).
4. To a pan on low heat, toast the jasmine rice until you reach an amber color (be careful not to burn).
5. Then transfer the toasted rice to a food processor to grind until it turns to a powder-like texture.
6. Add the rice powder to a bowl, and combine it with the sugar, prahok, fish sauce, pureed garlic, and hot water.
7. Mix well and let this rest for 60 minutes to fully bind together. Feel free to adjust based on desired sweetness, spice, or saltiness. This dip can be enjoyed with anything!
