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

1. In a pestle and mortar grind the chilies and garlic into a paste
2. Add all the ingredients into a mixing bowl and serve with the peanuts and coriander sprinkled on top

Alison Middleton