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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 2 cups
A good dip with seafood and fish, fresh vegetables, and boiled eggs.
8 ounces shredded green mango (ma-muang)
¼ cup nam pla
6 cloves garlic (gratiem), minced
2 tablespoons lime juice (nam manow)
2 tablespoons shrimp paste (gapi)
2 tablespoons sugar
Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still in shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables.