Fry anchovies until fragrant and crispy. Dish out and set aside. Heat wok until hot, then put in raw peanuts and salt. Lower the heat and stir-fry constantly for 1015 minutes with a quick to-and-fro motion.
Fry until peanut skin begins to blister and turn brown. There must be no compromise for this, otherwise the peanuts will end up with a burnt skin outside and while still raw inside. Before dishing up, test a peanut by tasting it. Remove and allow to cool before removing the skin.
Shred mango with a shredder and combine shallots, bird´s eye chillies and dried prawns in a salad bowl.
Mix dressing ingredients together and add into the mango mixture. Toss well to combine. Just before serving, stir in peanuts and anchovies.