1. Place the shrimps in a glass or china dish and add the lime rind and chili. Season with salt and pepper, and spoon the oil over. Toss to mix, cover and leave to marinate for 30 to 40 minutes. 2. Make the dressing. Place the garlic in a mortar with 10 cm/2 teaspoons sugar. Pound until smooth, then work in the juice of 1 1/2 limes and 1 tablespoon of the fish sauce. Transfer the dressing to a jug (pitcher). Finely chop half the fresh red chili, and add it to the dressing. Taste the mixture and add more sugar, lime juice, fish sauce and the rice vinegar to taste. 3. Cut through the mango lengthwise 1/2 inch from each side of the center to free the stone (pit). Remove all the peel and cut the flesh away from the stone. Cut all the flesh into fine strips. Set the mango aside. 4. Make the frizzled shallots by heating the oil in a wok or frying pan and frying them until crisp. Drain on kitchen paper and set aside. 5. In a bowl, toss the mango, carrots, cucumber and onion with half the dressing. Arrange the salad on individual plates or in bowls. Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot. 6. Brush the shrimps with a little oil, then sear them for 2 to 3 minutes on each side, until they turn pink and are patched with brown on the outside. Arrange the shrimps on the salads. 7. Sprinkle the remaining dressing over the salads. Finely shred the remaining chili and sprinkle it over the salads with the crisp-fried shallots. Serve, with the peanuts handed around separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
