Serves 1 to 2
1 cup green mango peeled and shredded
1 cup carrots peeled and shredded (I use a grater)
¼ cup spring onions or shallots finely sliced
4 birds eye chillies (less if you are not a fan of spice)
1 clove garlic
2 Tbs fresh lime juice
1 Tbs fish sauce
2 Tbs coconut palm sugar
¼ cup peanuts (preferably unsalted) crushed
Coriander leaves to serve
Optional: add dried shrimps chopped finely
- In a pestle and mortar grind the chilies and garlic into a paste
- Add all the ingredients into a mixing bowl and serve with the peanuts and coriander sprinkled on top
Alison Middleton
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