Recipe Ingredient
- 2 unripe green mangoes, cleaned and with skin on
- 100g shallots, sliced
- 10 bird’s eye chillies, sliced
- 75g dried anchovies (ikan bilis)
- A handful raw peanuts
- 1 tbsp dried prawns, soaked and coarsely pounded
- Salad dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp palm sugar or to taste
Instructions
- Fry anchovies until fragrant and crispy. Dish out and set aside. Heat wok until hot, then put in raw peanuts and salt. Lower the heat and stir-fry constantly for 10-15 minutes with a quick to-and-fro motion.
- Fry until peanut skin begins to blister and turn brown. There must be no compromise for this, otherwise the peanuts will end up with a burnt skin outside and while still raw inside. Before dishing up, test a peanut by tasting it. Remove and allow to cool before removing the skin.
- Shred mango with a shredder and combine shallots, bird´s eye chillies and dried prawns in a salad bowl.
- Mix dressing ingredients together and add into the mango mixture. Toss well to combine. Just before serving, stir in peanuts and anchovies.
