Ep 13 Drasko and Bianca: Barbecued Marron with Thai Green Mango Salad
Prep: 30 mins
Cook: 5 mins
- 4 green marron
- Olive oil, for brushing
- Chopped toasted peanuts and micro herbs, to garnish
Nam Jim Dressing
- 2 long green chillies, chopped
- 2 garlic cloves, crushed
- 4 stalks coriander, leaves, stems and roots
- 1 eshallot, chopped
- Juice of 1 lime
- 2 tbs grapeseed oil
- 1 tbs fish sauce
- 1 tbs grated palm sugar
- 1 green mango, peeled
- 1 cup beansprouts
- 1 long red chilli, thinly sliced
- 1 cup basil or Thai basil leaves
- 1 cup coriander leaves
- 1 cup mint leaves
- To make dressing, process chillies, garlic, coriander and eschallot until finely chopped. Add remaining ingredients. Process until well combined.
- To make salad, thinly slice mango. Cut slices into julienne. Place in a bowl with remaining ingredients.
- Halve marrons lengthways and remove digestive tract that runs through the meat. The ‘mustard’ (tomalley) in the head has a strong flavour which some people like, but can also be removed if preferred. Brush shell and flesh with oil. Season.
- Cook on a hot barbecue, shell-side down, for about 3 minutes or until they turn bright red. Turn and cook flesh side for 1 minute.
- Add dressing to salad and toss to combine.
- Serve marron with salad. Garnish salad with nuts.
- The easiest and most humane method of killing any crustacean is to chill it in the freezer for about 30 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half or dropping into rapidly boiling water. See www.rspca.org.au for more details.
- The Nam Jim should have a balance of sweet, sour, salty and spicy, but you can adjust it to suit your taste e.g. more chilli for extra kick or lime for zestiness.
- Nam Jim dressing is also great with grilled meats and vegetables.