Young Mango with Dried Shrimp Chilli Dip
Ingredients
5 medium-sized young mangoes, sliced
1 cucumber, sliced
Lettuce leaves
A small cluster of Thai pea eggplant (optional)
Ingredients for dip:
50g dried shrimps, soaked in water until softened and chopped coarsely
4 cloves garlic, chopped finely
110g skinless chicken, sliced and chopped coarsely
4 bird’s eye chilies, chopped coarsely
½ cup MARIGOLD Evaporated Full Cream Milk
85g soft brown sugar
4 tbsp fish sauce
1 tsp freshly grated black pepper
2 tbsp cooking oil
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Heat oil. When hot, sauté dried shrimps and garlic till fragrant. Add in chicken, chillies and MARIGOLD Evaporated Full Cream Milk.
Bring to a slow boil and simmer for 8 minutes. Season with brown sugar, fish sauce and freshly grated black pepper.
Serve dip with sliced young mango, cucumber, lettuce leaves and Thai pea eggplant on the side.
Readily minced chicken from the store may be too fine for this recipe.
