500g (2 cups) Peeled and shredded green mango
2 tablespoons Dried shrimp, soaked in water
25g (1/4 cup) Thinly sliced shallots
2 tablespoons Cooking oil
7 cloves Thinly sliced garlic
2 Bird’s eye chilies (chili padi), minced
200g (7oz) Minced pork
2 tablespoons Thai fish sauce
1 teaspoon Sugar
1 sprig Basil leaves, cut into thin strips
Toasted peanuts, crushed
Chopped coriander (cilantro) leaves
Remove any excess moisture from the mango with absorbent paper.
Remove any hard shells from the shrimps before draining and chopping them coarsely.
SautÃÂ© the shallots in oil until lightly golden.
Remove from the oil and set aside.
Quickly cook the garlic, taking care not to burn it.
Remove them from the oil and set aside.
Add the dried shrimp and chilies to the pan and sautÃÂ© until fragrant.