Ingredients
50g dried whitebait or dried anchovies
Vegetable oil for deep-frying
2 green mangoes, peeled and juliienned
1 long red chilli, julienned
1 handful Vietnamese mint leaves, torn
1 handful mint leaves, torn
1 handful perilla leaves, torn
1 tsp fried garlic (see separate recipe)
2 tbs friend red Asian shallots (see separate recipe)
10 cooked tiger prawns peeled and deveined, halved lengthways
4 tbs Aunty Nines salad dressing (see separate recipe)
1 tbs roasted peanuts, crushed (see separate recipe)
Dipping fish sauce to serve (see separate recipe)
Roasted Peanuts
250g unsalted raw, peeled peanuts
Fried Red Asian Shallots
200g red Asian shallots
1 litre vegetable oil
Fried Garlic
250ml vegetable oil
6 garlic cloves finely chopped
Aunty Nine's Salad Dressing
4 tbs lemon juice
2 tbs caster sugar
1 tbs fish sauce
2 garlic cloves, crushed
1 bird's eye chilli, finely chopped
Dipping Fish Sauce
3 tbs fish sauce
3tbs rice vinegar
2 tbs sugar
2 galice cloves, chopped
1 bird's eye chilli, thinly sliced
2 tbs lime juice
Tools and sharing
Method
Wash the dried whitebait, drain them and pat dry with paper towel. Pour the oil into a wok or saucepan and heat to 200ºC (400ºF) or until a cube of bread dropping into the oil browns in 5 seconds. Deep-fry the whitebait for 1min until crisp. Remove from the oil using a slotted spoon and drain well on paper towel.
In a bowl, combine the green mango, chilli, Vietnamese mint, mint, perilla, friend garlic, fried shallots, prawns and whitebait. Pour over Aunty Nine's dressing and toss well to combine. Garnish with crushed peanuts and serve with a small bowl of dipping fish sauce.
Roasted Peanuts Method
In a dry wok, stir-fry the peanuts over medium heat until the peanuts are cooked to a light brown colour. If the recipe asks for crushed roasted peanuts, this can be done using a mortar and pestle until coarsely ground. Store the roasted nuts in an airtight container for up to 2 weeks.
Fried Red Asian Shallots Method
Peel and thinly slice the shallots and wash under cold water. Dry the shallots with a cloth then set them aside on paper towel until completely dry.
Pour the oil into a wok and heat to 180ºC (350ºF) or until a cube of bread dropped into the oil browns in 15secs. Fry the shallots in small batches for 30-60secs, or until they turn golden brown and crisp, then remove with a slotted spoon. Drain on paper towel. The friend shallots are best eaten freshly fried but will keep for up to 2 days in an airtight container.
Fried Garlic Method
Pour the oil into a wok and heat to 180ºC (350ºF) or until a cube of bread dropped into the oil browns in 15secs. Add the garlic to the oil and fry for 45-60secs or until the garlic is golden, then strain through a metal sieve and place on paper towel to dry. Be careful not to overcook the garlic in the oil, as it continues to cook once it is removed from the wok. Reserve the garlic oil. Store the fried garlic in an airtight container for up to 4 days. The garlic oil will keep for up to 1 week in the fridge.
Aunty Nine's Salad Dressing Method
Combine all the ingredients and ½teaspoon freshly ground pepper in a bowl and mix well. Store in a jar in the fridge for up to 2 days.
Dipping Fish Sauce Method
Combine the fish sauce, rice vinegar, sugar and 125ml of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli then stir in the lime juice. Store tightly sealed in a jar in the fridge for up to 5 days.
