Thai Mango Sambal

Ingredient

• 100 gr Peanuts, roasted and removed from the skin, then coarsely ground (for sprinkling)
• 2 pcs Mangoes (half ripe)
• 3 stalks cilantro, coarsely chopped (I skipped it because I didn't have it)
• 1 handful Mint leaves, coarsely chopped

Spice

• 1 1/2 pcs lime, squeeze the water
• 3 tbsp fish sauce (fish sauce)
• 3-4 tbsp palm sugar
• 2 tbsp Olive oil (can substitute vegetable oil)
• 4 red onions, finely chopped
• 5 pcs cayenne pepper, finely sliced
• 1 tablespoon dry chili, coarsely ground (sy, skip)
• 2 tsp grilled shrimp paste, add 3 tbsp hot water then mash until dissolved
• 1/2 tsp Salt

How to make

• 1. Peel the mango, wash it and chop it (my, cut into long match2), don't grate it with a rujak grater because the slices are too thin and fine, so they wilt easily and lose their crunchy texture in the chili sauce
• 2. Place the chopped/sliced ​​mango in a large bowl, add all other ingredients and seasonings, except the ground peanuts (reserving chopped coriander leaves & mint leaves for sprinkling). Mix well. Taste correction. The taste of this Thai-style Mango Sambal must taste salty, sweet, spicy and sour (adjust to taste).
• 3. Arrange the chili on a serving plate, sprinkle with ground peanuts, the rest of the chopped coriander leaves and mint leaves. Immediately serve Thai-style Mango Sambal right away.

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