Ingredients
½ tbsp vegetable oil
400g chicken, minced or chopped very small
1 green (unripe) mango, peeled
½ small mooli, peeled
2 carrots (about 180g), peeled
½ small sweetheart cabbage
4 spring onions, trimmed and thinly sliced
½ bunch of mint, leaves picked and finely chopped
75g toasted unsalted peanuts, roughly chopped
Salt

Ingredients for the dressing
2 garlic cloves, finely chopped
2 green bird's eye chillies, finely chopped
1 red birds eye chilli, finely chopped
2 tbsp palm sugar
juice of 2 limes
1 tbsp fish sauce
¼ tsp ground white pepper

Method
Heat the oil in a frying pan over high heat and add the chicken.  Season with salt and pepper. Cook for

5-10 minutes until lightly golden.  If you use mince, break the clumps of mince into small pieces as it cooks. Once cooked, put to one side.

Meanwhile make the dressing.  In a pestle and mortar put the the garlic, chillies, shrimp paste and palm sugar and grind until it is a fine paste.  Add the lime juice ½ a lime at a time, incorporating into the paste as you go.  Add the fish sauce and incorporate.  Check the seasoning.

For the salad, thinly slice the mango, mooli and carrots either using a mandolin or cutting into thin slices and cut into matchsticks.

Put everything apart from half of the peanuts into a bowl and toss to combine.  Check the seasoning, top with the remaining peanuts and serve.

- Recipe adapted from Marcus’ Kitchen: Marcus Wareing