Cooking Instructions
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Step 1
Julienne the
Mangoes (2)
and keep aside while you make the dressing.
Step 2
Using a mortar and pestle, pound together
Garlic (3 cloves)
,
Peanuts (2 Tbsp)
,
Dried Shrimp (10)
,
Red Bird's Eye Chili Pepper (2)
,
Shallots (1/4 cup)
Palm Sugar (1 Tbsp)
,
Fish Sauce (1 1/2 Tbsp)
, and zest of 1
Lemon (1)
until the flavors start merging.
Step 3
Gently mix the shredded mango with the dressing prepared in the previous step,
Carrot (1)
, lemon juice, and
Shrimp (8)
.
Step 4
Top with
Fried Onions (2 Tbsp)
and a bit of coriander and serve immediately.
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