Cuisine:

Vietnamese

Ingredients

2 green mangoes, peeled and julienne
6 cooked medium tiger prawns, peeled and de-veined
1 long red chili, sliced
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint, sliced
5 Asian basil leaves, sliced
1 tbsp crushed roasted peanuts
1 tbsp fried red Asian shallots
1 tsp fried garlic chips

Nouc mam cham dipping fish sauce
3 tbsp fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 garlic cloves, chopped
1 bird’s eye chilli, thinly sliced
2 tablespoons lime juice
 

Preparation

In a mixing bowl combine green mango, herbs, chilli, fried shallots, fried garlic, prawns and 3 tablespoons of nuoc mam cham dipping fish sauce. Toss well, transfer to a plate or shallow bowl and garnish with crushed peanuts.

Nouc mam cham dipping fish sauce
Combine the fish sauce, rice vinegar, sugar and 125 ml (4 fl oz/1/2 cup) of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.