Green mango salad with tiger prawns

Ingredients

2 green mangoes, peeled and julienned

6 cooked medium tiger prawns, peeled and de-veined

5 perilla leaves, sliced

5 mint leaves, sliced

5 Vietnamese mint, sliced

5 Asian basil leaves, sliced

1 long red chili, sliced

1 tbsp fried red Asian shallots

1 tsp fried garlic chips

1 tbsp crushed roasted peanuts

Nouc mam cham dipping fish sauce

60 ml (¼ cup) fish sauce

60 ml (¼ cup) rice vinegar

2 tbsp sugar

2 garlic cloves, chopped

1 bird’s eye chilli, thinly sliced

2 tbsp lime juice

Instructions

In a bowl, combine green mango, prawns, 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. 

To make the nuoc mam cham dipping fish sauce, combine the fish sauce, rice vinegar, sugar and 125 ml (4 fl oz/½ 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. 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.