03 January 2013,03:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a mortar, pound cashew nut finely. Add garlic, shallots and vegetarian shrimp paste, pound to fine paste.
  • Add dark fermented soybean and pickled Chinese olives. Continue pounding to a smooth paste.
  • Add chilies, pound coarsely. Add shredded mango (reserve some for topping), pound lightly.
  • Add palm sugar, chopped mushrooms, water or stock and grilled seaweed. Pound and toss to mix well.
  • Dip out into a serving bowl and top with shredded green mango.
  • Serve with fresh vegetables.


  • 300 grams roasted cashew nut
  • 50 cloves Thai garlic, peeled
  • 6 shallots, sliced
  • 6 tablespoons grilled vegetarian shrimp paste or yellow fermented tofu
  • 6 tablespoons dark fermented soybean
  • 6 pickled Chinese olives, pitted
  • 500 grams nam dok mai mango, shredded
  • 2 tablespoons palm sugar
  • 300 grams straw mushrooms, oyster mushrooms and angel mushrooms, dry-fried and chopped
  • 6 tablespoons boiled water or vegetable sock
  • 1 piece soup seaweed, grilled until fragrant and torn into small pieces 
  • Fresh vegetables: yard- long bean, okra, white turmeric, leads tree tips, wild bitter gourd, eggplants, etc.

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