Roast peanuts and dried shrimps at 225°C for 3-5 minutes.
* Chef’s tip: Allow the peanuts to be roasted for up to 10 minutes, for slight charring and a nutty aroma.
Skin mangoes with a peeler before slicing them into thin strips with a knife.
Chop off both ends of shallot before cutting it in half. Peel the outer skin of the shallot with a knife and slice the shallot into thin strips.
Chop garlic, toasted peanuts, toasted dried shrimps and chili padi briefly with a hand blender. Ensure that the mix is not blended too much – it should have a chunky texture.
Add brown sugar, lime juice and fish sauce to the mix and season to taste.
Toss the green mango, long beans, shallot, cherry tomato and the mixture.
Transfer to serving plate and garnish with fresh cilantro.
Sprinkle more chopped peanut for extra texture.
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