Green mango salad with dried shrimp

Mango is one of the fruit that offer great taste either ripe or green. There are so many types of mangoes in Kampuchea Krom; from the miniature mangoes such as those we had in our back yard, to the giant mangoes that are as big as a football that you can find in Swaton. Mango is packed with vitamin A, C and lapain (a natural enzyme for tenderize meat). Back home, whenever we cook beef (sach ko) or water buffalo steak (sach kor-bey), we would prepare the meat by marinating with our Khmer Krom favorite spices, and then add thin slices of green mango or papaya on top, covered and set a side for 20 or 30 minutes before grilled. The outcome was unbelievably; steak was always tender as if it has been aged for weeks. Crunchy green mango with sweet vinaigrette sauce and salty dried shrimp is very yummy. This Khmer ethic recipe is good to serves with rice, or appetizer *mahope sar*.
Ingredients :
½ Cup large dried shrimp
2 Tablespoons fresh lime juice
1 Tablespoon sugar
1 Tablespoon fish sauce
1 Clove garlic, minced
2 Hot chili pepper or to your taste (option)
2 Green mango, peeled, seeded and shredded
Procedures : In a small bowl, soaked dried shrimp with hot water for 10 minutes, rinsed with cold water, drained and set a side. In another small bowl, mix lemon juice with sugar, fish sauce, garlic and hot chili pepper, mix well and set a side.TO SERVE:Put shredded green mango and dried shrimp in a large bowl, pour prepared lime sauce over, mix well. Serve immediately with rice or as an appetizer *mahope sar*.