Crisp Chilli Whitebait and Green Mango Salad

Ingredients

• For deep-frying: vegetable oil
• 50 gm plain flour
• 2 tsp ground chilli
• 200 gm whitebait
• 1 green mango, cut into julienne
• 1 cup (loosely packed) each Vietnamese mint, coriander and round mint
• 30 gm fried shallots
• 2 spring onions, thinly sliced
• To serve: lime wedges
• Mint dressing
• 2 garlic cloves, coarsely chopped
• 1 small red chilli, coarsely chopped
• 35 gm white sugar
• 1 cup each (loosely packed) Vietnamese mint and round mint, coarsely chopped
• 60 ml (¼ cup) lime juice
• 60 ml (¼ cup) fish sauce
• 60 ml (¼ cup) rice vinegar