1 small dried squid
2 green mangoes, peeled and cut into long thin strips
3 red Asian shallots, thinly sliced
½ long red chilli, seeded and cut into thin strips
1 small handful coriander
1 small handful mint
2 tbsp fried shallots
120 g sugar
100 ml lime juice
60 ml fish sauce
2 garlic cloves, chopped
Chargrill the squid for about 3 minutes on each side.
Transfer the squid to a mortar and lightly pound with a pestle to remove any of the light film on the skin.
Using kitchen scissors or your fingers, shred the squid against the grain into thin strips and place in a large bowl.
Add the mango, shallot, chilli, herbs and half the fried shallots.
To make the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved.
Stir in the fish sauce and garlic. Pour the dressing over the salad ingredients and gently toss.
Serve the salad on a large platter, scattered with the remaining fried shallots.
It is best to buy an Asian mango variety such as keow savoy or nam doc mai, as the more common unripe “kensington pride” lacks the necessary tartness required for this recipe. Asian mango varieties can be recognised by their slightly longer shape, and a small “hook” at the end.