Mango Salad

Method

Pound the garlic and red chillies together in a mortar and pestle to create a paste, then add the palm sugar and continue pounding until dissolved. Add the fish sauce and lime juice, stirring to combine. Place the julienned mango in a large mixing bowl and pour the dressing over it, tossing gently to coat. Sprinkle the pounded dried shrimp and crushed roasted peanuts over the salad and toss again lightly. Add the fresh coriander and mint leaves just before serving, folding them in carefully to maintain their freshness. Taste and adjust the balance of sour, salty and sweet to your preference. Serve immediately whilst the mango remains cool and crisp.