Directions

To Make

1. Place pickling ingredients in a small bowl and let them sit for 15-20 mins, before draining out and leaving shallots and chilli.
2. Heat up a small frying pan with oil and sauté the chopped shallots and minced garlic for 2 mins.
3. Remove and set aside but leave oil in the pan. Toss in the soaked dried shrimps and cook until they are slightly brown. Remove and set aside.
4. Pour in fish sauce and sugar into the same pan and let it come to a boil.
5. Toss dried shrimps back into pan and cook until it caramelised. Set aside to let it cool slightly.
6. Make the nuoc cham sauce by combining all ingredients together.
7. Place shredded mango, carrot, prawns, mints, crushed peanuts, the fried garlic and shallots, pickled shallots and chillies, caramelised dried shrimps in a large mixing bowl.
8. Coat and mix in nuoc cham sauce until well combined. Serve immediately.