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500g (2 cups)
2 tablespoons
25g (1/4 cup)
2 tablespoons
7 cloves
2
200g (7oz)
2 tablespoons
1 teaspoon
1/4 cup
2 tablespoons
1 sprig
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Peeled and shredded green mango
Dried shrimp, soaked in water
Thinly sliced shallots
Cooking oil
Thinly sliced garlic
Bird's eye chilies (chili padi), minced
Minced pork
Thai fish sauce
Sugar
Basil leaves, cut into thin strips
Toasted peanuts, crushed
Chopped coriander (cilantro) leaves
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Method :
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Remove any excess moisture
from the mango with absorbent paper.
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Remove any hard shells
from the shrimps before draining and chopping them coarsely.
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Sauté the shallots in oil
until lightly golden.
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Remove from the oil and
set aside.
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Quickly cook the garlic,
taking care not to burn it.
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Remove them from the oil
and set aside.
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Add the dried shrimp and
chilies to the pan and sauté until fragrant.
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Remove from oil and set
aside.
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Add the dried shrimp and
chilies to the pan and sauté until fragrant. Drain off any excess
oil.
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Stir in the minced pork,
then the fish sauce and sugar. Remove from the heat and cool.
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Combine the basil leaves
with the pork, fried garlic and shallots, mango, peanuts and
coriander leaves, then pile the salad onto a serving platter.
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Serve with hot steaming
rice.
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