Vietnamese Mango Salad (Gỏi Xoài)

Ingredients

• 250g green mango/sour mango, shredded
• 1 small carrot, shredded
• 10 prawns, blanched
• 8g Vietnamese mint leaves
• 4g mint leaves
• 40g toasted peanuts, slightly crushed
• 1 tsp minced garlic
• 2 shallots, coarsely chopped
• 25g dried shrimps, soaked
• 2 tbsp cooking oil
• 1½ tbsp fish sauce
• 1½ tbsp rice vinegar
• 1 tbsp sugar
• 1 shallot, thinly sliced
• 1 red chilli, julienned
• 100ml boiled water
• 1tsp garlic, minced
• 1 bird eye chilli, minced
• 2 tbsp sugar
• 3tbsp fish sauce
• 3 tbsp lime juice
• 3½ tbsp boiled water