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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This is a refreshing Asian salad that can be served with rice or eaten s an appetiser Ingredients:
2 unripe green mangoes, cleaned and shredded with skin on |
• 1 small carrots, shredded |
• 1 bunga kantan, 8-10 young lime leaves, 5 kodok leaves (optional) |
• 150g red onions or shallots, sliced, 150 g white onions, sliced |
• 3-5 chillies, sliced, (remove seeds if you want less hot) |
• 75g dried ikan bilis, fried crispy & set aside (optional) |
• a handful of fried or toasted peanuts |
• 2 tbsp dried prawns, washed, toasted & and chopped or coarsely pounded |
• 2 packets of local peanut brittles (khong piah). as that is sweetened, you must reduce the palm sugar) |
salad dressing |
• 3 tbsp lime juice |
• 2 tbsp fish sauce |
• palm sugar or to taste |
Directions:
1. Combine shredded mango, carrots with sliced bunga kantan, lime leaves, onions and chillies and dried prawns in a salad bowl. Add crushed peanut biscuits.
2. Mix dressing ingredients together and add into the mango mixture. Toss well to combine. Taste and add seasoning if necessary. Just before serving, stir in toasted peanuts and fried anchovies. For those on low salt diet, anchovies can be excluded.
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