This was one of our favourite Cambodian street foods. Often made in roadside stalls; we watch these salads being made with tiny whole crushed crabs and sampled many others that incorporated small dried shrimp. I opted to make my mango salad with the dried shrimp* which is readily available in S E Asia where we are currently located.
2 green mangos, peeled and shredded/grated
1/2 a small carrot, grated (I used the carrot to add a bit of colour)
3 Tbs dried shrimp
1 small hot chilli, finely chopped
1 Tbs of finely chopped garlic
3 small Asian shallots, finely sliced
A handful each of holy** basil and mint, finely chopped
2 Tbs crushed peanuts
For the dressing
3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar
This is how I made the salad….
I put all the ingredients for the dressing in a jar and gave it a good shake and set aside until needed (this made enough salad dressing to save half to use the next day!)
Then in a bowl, I placed the shredded mango, carrot, shrimp, chilli, garlic, shallots, basil, mint and one tablespoon of the peanuts. I gave the salad a really good mix, then added the dressing and mixed it through well.
To serve I place a good portion on individual plates and sprinkle with more peanuts.
Just bloody delicious!
*leave out the shrimp if you can’t find any or if you do not like them.
**use normal basil if you can’t get holy basil
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