serves 3-4 (1-2 if you eat as much as I do)
Apart from the shrimps, nothing else were "cooked". Simply fresh and full of flavors.
I like everything fresh so I don't like to use fried shallots and/or fried garlic, though they do add some flavors, but not to my liking. I also hate adding lime juice to this recipe like others because a sour mango has its own flavor, lime juice easily overpowers it and make it taste like everything else with lime. Though if your only option is store bought green mangoes where brix is fairly high, relatively speaking, then you'd have no choice but add lime juice. Can't use non-acidic green eating mangoes like Keow Savoy - wouldn't taste right. This particular brand of fish sauce we use isn't too salty, at least when compared to some others.
Ingredients:2 average sized green mangoes,
1/2 pound of shrimps
1 handful spearmint leaves
1 handful Thai basil leaves
1/8 cup of granulated sugar
1/8 cup of fish sauce
3 garlic cloves
3-5 chilies (I use Goats Weed & Tabasco chilies, ± depends how spicy you like it)
Sauce:Combine sugar, chilies & garlic (crush the cloves first to prevent them flopping about) in a mortar. Pound with pestle until a consistent watery paste. Add fish sauce and stir evenly.
Preparation:Shrimps: de-veined, don't over cook and halved lengthwise.
Mangoes: julienned, mandoline slicer made quick work of this.
Mint & Basil leaves: chopped.
Combine the above in a mixing bowl, pour sauce over and toss evenly. I always like to work the sauce into my mango & shrimps so that's what the picture shows. Add some more chilies for garnish
This is my recipe and I approve it!!!!!!