Green mango salad with cashews (Yam mamuang)

1. Toast the cashews in a dry frying pan until golden; soak the dried shrimp in lukewarm water for a few minutes, then drain.

2. Peel the green mango and shred or julienne it into long thin strips.

3. Slice the shallots paper-thin and the chillies into thin rings.

4. For the dressing, stir the lime juice, fish sauce and palm sugar until the sugar dissolves.

5. Toss the mango, shallots, shrimp and chillies with the dressing in a bowl.

6. Just before serving, sprinkle with the toasted cashews and coriander so they stay crunchy.

Tip: In Thailand green mango is used as a tart, crunchy vegetable. If the mango is very sour, add more palm sugar; if you can't find unripe mango, a firm green apple works too.