by Chef Dennis Wong

Ingredients (Serves 4)
16 Large White Shrimp (poached medium)
2 Ripe Mangos (peeled & julienned)
2 Roma Tomatoes (julienned)
10 Fresh Whole Greens Beans (blanched
and cut in half)
1 Cup Roasted Cashews (halved)
12 Oz. Fresh Mixed Green Lettuces
Optional: Crispy Taro Root Chips (julienned & fried)

Dressing
(Yield: 4 ounces Mango Lime Vinaigrette)
2 Shallots (peeled & finely diced)
1 Teaspoon Chopped Fresh Garlic
1 Cup Fresh Mango juice
4 Tablespoons Lime Juice
1 Tablespoon Fish Sauce (We suggest 3 Crab Brand)
1/4 Cup Soy Bean Oil

Directions:
First, prep all individual ingredients. Then, mix dressing ingredients (except soy bean oil) in blender on low speed until well mixed, but chunky. Add soy bean oil and mix slightly.

Next, toss lettuce with 3 ounces of dressing and portion onto 4 serving plates. Toss remaining ingredients with remaining dressing and loosely layer the cashews, green beans, tomatoes, mango, and prawns (4 per serving) on top of the greens. Garnish with taro chips. Serve immediately.

Chef's note: If you are going to prep before serving, do not mix ingredients with dressing for storage. Items must be refrigerated.

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Award-winning Executive Chef Weerayut "Oudi" Utedpornratanakul of Malacca has not only managed to successfully maneuver across the "cuisine barrier" that many chefs of cultural cuisines find themselves trapped in, he is also highly sought out as a consultant to restaurants. "Anyone can cook their own favorite foods. The key to succeeding in various regions and satisfying diners is to give them what they like in ways they don't expect, to stretch them a little at a time. You have to know your clientele," says Oudi. An experienced cooking instructor with a strong business background, Chef Oudi knows what spells success, in and out of the kitchen.

A native of Thailand, Oudi ventured to the U.S. in 1996 and introduced Texans to his version of Asian Fusion cuisine. Satisfying local tastes, he quickly received invitations to appear in celebrity competitions, and garnered top honors as the "Rising Star Chef" of Dallas. Soon Oudi began winning medals, including "gold" medals at regional and national competitions sponsored by the American Culinary Federation. His skills launched the opening of several seafood and pan-Asian restaurants, and he began receiving offers to consult on restaurant openings around the country. Oudi received his Food and Hospitality Service degree from El Centro in Dallas Texas, and his bachelor's degree in Economics from the Kasetsart University in Thailand.

Malacca in San Francisco's vibrant Castro district honors and expands the unique melding of East and West flavors by including modern trading partners from throughout Southeast Asia.

Malacca
4039 18th Street (between Castro and Noe)
San Francisco, CA 94114
Tel: 415.863.0679
Fax: 415.431.3463
Website: www.malaccasf.com