• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 2 unripe green mangoes, cleaned and with skin on
  • 100g shallots, sliced
  • 10 bird’s eye chillies, sliced
  • 75g dried anchovies (ikan bilis)
  • A handful raw peanuts
  • 1 tbsp dried prawns, soaked and coarsely pounded
  • Salad dressing
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar or to taste


  1. 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 10–15 minutes with a quick to-and-fro motion.
  2. 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.
  3. Shred mango with a shredder and combine shallots, bird´s eye chillies and dried prawns in a salad bowl.
  4. Mix dressing ingredients together and add into the mango mixture. Toss well to combine. Just before serving, stir in peanuts and anchovies.

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