Photograph of the finished Tôm chua trộn cóc xanh mayo

Vietnam · Tôm chua trộn cóc xanh mayonnaise

Tôm chua trộn cóc xanh mayo

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sour shrimp Sour shrimp 1.3 lb
  • Photograph of Hog plum Hog plum 2.2 lb
  • Photograph of Mayonnaise Mayonnaise 7.1 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Vietnamese coriander Vietnamese coriander 3.5 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Lime Lime 2

Method

  1. 1 Peel the hog plum, slice it thinly, and soak it in lightly salted water for 10 minutes to reduce its bitterness.
  2. 2 Squeeze the mango slices thoroughly to remove excess water; any remaining liquid will dilute the mayonnaise and prevent it from adhering properly.
  3. 3 Remove the pickled shrimp from the soaking water, drain, and squeeze out any remaining shells.
  4. 4 Mix mayonnaise with sugar, lemon juice, and chopped chili peppers to make a sauce.
  5. 5 The fermented shrimp is already salty and sour, so there's no need to add more salt or fish sauce.
  6. 6 Mix the pickled starfruit with the fermented shrimp, red onion, and coriander just before serving, then sprinkle with crushed roasted peanuts.
Start cooking