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Recipe from: Richard Sterling
1 tablespoon chile paste
1 tablespoon chunky peanut butter
1 teaspoon fish sauce
1 lime, juiced
1 tablespoon fish powder
1 green mango, peeled and julienned
1 green tomato wedges, sliced thin
2 shallots, sliced thin
1 pickling cucumbers, sliced thin
salt and pepper, to taste
1 green onion, chopped
Red bell peppers, stemmed and seeded
fresh basil or mint, chopped
Combine the chile paste, peanut butter, fish sauce, lime juice, and fish powder. Toss with the mango, tomato, shallots, and cucumber. Add salt and pepper to taste.
Garnish with the green onion, peppers, and basil, and serve.
If you can't find green mangos, adequate substitutes are: green papaya or white Chinese cabbage. The Cambodians use any number of dried or smoked fish products in this recipe: Thai fish powder, smoked whitefish, dried shrimp, etc. If you don't have access to any of these, try dark meat tuna.