Yum Phonlamai

Adapted by StarChefs.com
May 2022


2 grams garlic
1 gram chopped bird's eye chiles
1 gram lemongrass
20 grams lime juice
20 grams tahini
15 grams fish sauce
To Assemble and Serve:
200 grams mango, cut into 1-inch pieces
100 grams Korean pear, cut into 2-inch pieces
10 grams thinly sliced shallots
2 grams torn mint
1 gram chopped cilantro
1 gram dried shrimp
1 gram dried toasted coconut
1 gram toasted sesame seeds


For the Dressing

Using a mortar and pestle, smash garlic to a coarse paste. Add chile and lightly smash. Stir in lemongrass, lime juice, tahini, and fish sauce.

To Assemble and Serve

In a large bowl, toss to combine mango, pear, shallot, herbs, and dried shrimp. Add Dressing and toss to coat. Transfer salad to a serving plate and top with toasted coconut and sesame.