Thai mango salad

Ingredients (serves 4):
1 large green mango
100g dried shrimps
10 bird's eye chilli, chopped
10 small red onions (shallots)
1 large red tomato
1 bunch coriander, chopped
Juice of 4 large limes
2 tbsp fish sauce
1 tsp sesame oil
Sugar to taste

Method:
1. Peel mango and cut into thin strips.
2. Wash and dry the dried shrimps well. Dry-toss shrimps in an unoiled pan until aroma rises and shrimps are slightly crisp. Cool and set aside.
3. Peel and slice shallots, separate into thin rings. Cut tomato in half and remove pulp and seeds. Cut into thin strips.
4. Mix lime juice, fish sauce and sesame oil, and add sugar to taste.
5. Pile shredded mango, shallots, tomatoes and chopped coriander onto a large platter. Pour fish sauce and lime juice dressing over and top with toasted dried shrimps and chopped bird's eye chilli. Serve chilled.

Tips:
Try to choose very firm, almost hard, green mangoes.

Recipe source: Today newspaper