Thai Mango Salad

Ingredients:

150g green unripe mangoes, shredded

Sliced finely

15 bird’s eye chillies
5 shallots

10g dried prawns, coarsely chopped
1 onion, sliced finely
Some coriander leaves

For sauce:

4 tbsp lime juice or to taste
1½ tbsp sugar or to taste
2 tbsp nampla (fish sauce)
1 tsp sesame oil
2-3 large prawns, shelled

Method:

Combine all salad ingredients together with the sauce in a mixing bowl. Toss well to mix.
Parboil prawns in boiling water until they change colour and are cooked.
Dish out salad ingredients on to a serving plate and top up with the prawns.