Ease : 1

Cost : 1

Spicy : 1

People : 2

Baking : 0

Ingredients :

• a green mango
• 1 lime
• 1 tablespoon of nuoc mam sauce
• 1 teaspoon of sugar
• 1 teaspoon of salt
• ½ cup dried shrimp
• 1 shallot
• 1 teaspoon of fresh bird pepper
• 1 tablespoon of chopped mint
• 1 tablespoon of chopped green onions
• 1 tablespoon of Thai basil
• 2 tablespoons of chopped roasted peanuts crushed

Preparation :

Peel and grate the mango. Soak the dried shrimp in ½ cup of water for 30 minutes then drain well.

Chop the mint, the green onion, thai basil and mince shallot.

Heat a small saucepan lightly oiled, add the dried shrimp and saute quickly enough to give them a nice crunchy texture.

Transfer to a blender and blend coarsely and set aside.

In a large bowl, combine lime juice, nuoc mam sauce, sugar, salt and fresh chili .

Add shallots, mango, shrimp, mint, the green onion and the thai basil, mix well so that are homogeneous and sprinkle with crushed peanuts.

Serve.

Tips : You can add grated carrots and serve this salad as an appetizer or side dish with sticky rice or white.

Anecdotes : In Cambodia this dish can be served as an entry or basic dish with fried marinated chicken or fried fish or during some occasion as party with friends or family.