For the salad
3pcs semi ripe yellow mangoes, cubed
100gm tomatoes, chopped
40gm white onion, sliced
Juice of 2pcs calamansi (Filipino lime)
Shrimp paste (recipe and method below)
100gm Dried shrimps
30gm red onions
30ml coconut oil
50ml corn oil
10gm green chilies
1 pc bay leaf
1. In a pan, heat corn oil and sauté the onions and tomatoes. Once the onions and tomatoes have a mushy, gravy-like consistency add bay leaf and garlic to it.
2. Then add in the dried shrimp and sauté well for 2 mintues. You can cook it longer if you like, but the 2-minute mark ensures there’s a bite and some texture to the mixture.
3. Finish it off with some chilies and drizzle a generous amount of coconut oil over the mixture. Mix well and remove off the flame.
1. Peel and cut the mangoes into small cubes and set aside. Ensure your mangoes are refrigerated up until the point you cut them. They retain their shape better when cold.
2. Chop the tomatoes into cubes the same size as the mangoes.
3. Slice the red onions into thin rings and place it in a big bowl.
4. Add in the chopped tomatoes and chili, calamanis juice and mix well with a spoon.
5. Finally, add in the ripe mangoes and slowly toss them with the rest of the salad to avoid squishing the mango pieces. Add salt to taste.
6. Serve cold as an accompaniment with any grilled or fried dish.
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