Recette alimentaire indonésienne

Ingrédients:

1 unripe mango (sur 8 oz/250 g), peeled and pitted, flesh finely diced

1 à thé de sel

1 rouges doigt la longueur de chili, égrené

5 échalotes, pelées

½ cuillère à café de pâte de crevettes séchées (Trasi), rôties à sec

1 printemps asiatiques de basilic, haché

2 à soupe d'huile

Méthode:

1. Sprinkle the mango with the salt, mix well and set aside for 10 à 15 minutes in a colander to drain. Place the mango in dry cloth and squeeze out as much liquid as you can

Grind the chili, shallots and dried shrimp paste to a smooth paste in amortar or blender, adding a little oil to keep the mixture turning. Add the basil and oil to the ground mixture and mix well, then adds this mixture to the mango and toss lightly. Serve immedietly.

source: recettes de cuisine authentique de l'Indonésie, Heinz von Helzen