There are appetisers, and then there is Thai Mango Salad.
Thai Mango Salads are a chorus of sweet, sour and salty, a medley of crunchy, sap-y (maybe not sap-y but astringent?) and packs chilli heat but most of all, it gets you hungry for whatever that is coming up next.
In that view, Thai Mango Salad is definitely not one for folks on a diet.
This recipe is good for a party of three.
Gula Melacca - 1 teaspoon.
Chilli Padi - 1 of.
Medium Chili - 1 of.
Green Onion - 1 stalk.
Coriander - a few sprigs.
Garlic - 2 cloves, thinly sliced.
Green Mango - 1 of.
Zest and juice of 1 Lemon.
Dried shrimps - A handful of. The bigger the better. Bring a cup of water to boil and soak the shrimps. This cleans and softens it. After 10 minutes, remove from water and pulverise shrimps in a stone pounder.
Bali Aga Chilli Salt - 1/2 teaspoon.
Thai fish sauce - 2 spoons.
Shallots - 3 of, diced.
Tomatoes - Cherry variety is best, 3 of, diced.
Peanuts - A handful, roasted.
For a truly mouthwatering, gastric-juices-flowing dish, prepare an hour before serving and store away in the fridge. Combine ingredients at the table, mix it up, dig in.