Thai mango salad yamu-mamu-am

• 2 green or unripe mangoes
• 1 large onion
• 6-8 medium-sized shrimps-1 bag of corn salad
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• Dressing:
• 3 tablespoons chopped peanuts
• 1 tablespoon garlic purée (or 1 clove of garlic, chopped)
• 1 tablespoon cane sugar
• 1 or 2 chillies thinly sliced
• 2 tablespoons peanut oil
• 2 tablespoons rice vinegar
• 1 tablespoon nuoc mam fish sauce (or 1 tablespoon soy sauce)
• 1 teaspoon coriander purée

Peel and cut the mangoes with the red cone. Slice the onion thinly with the light green cone.

Mix all the dressing ingredients well. Add the pieces of mango and sliced onion.

Poach the shrimps in boiling water for 2 minutes. Peel them. Place 3 shrimps on each dish on a bed of mango and corn salad.

Variant: You can replace mango with a Granny Smith apple, green papaya, radishes, carrots, etc.