Ingredients
3 tbsp fish sauce, or ¼ cup soy sauce
¼ cup lime juice, freshly squeezed
2 tbsp brown sugar, or more to taste
2 tsp Thai chili sauce, or ½ tsp dried chili flakes
¼ cup dry coconut, shredded, unsweetened
2 mangoes, firm, unripened
2 cups bean sprouts
½ cup fresh coriander, (cilantro) chopped
4 spring onions, sliced
1 cup chicken, or shrimp, or fried tofu, cooked, cut into small cubes
1 red chile, freshly chopped
1 handful peanuts, or cashews, left whole or roughly chopped
⅓ cup fresh basil
Preparation
Gather the ingredients.
Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
Place the coconut in a dry frying pan or wok.
“Dry-fry” the coconut, as if stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
Using a sharp paring knife, peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
Using a medium to large grater, grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango’s center.
Add the bean sprouts, coriander, and spring onions, and the cooked chicken, shrimp, or tofu, and fresh-cut chile.
Add half the toasted coconut and toss well to combine.
Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed.
Place on a serving platter.
Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.
