Preparation

This salad doesn't just use fermented ingredients—it creates one. The green mango ferments briefly in salt, developing a funky edge that perfectly complements the pungent shrimp paste. It's not for the timid, but for those who seek maximum flavor impact.

Fermenting the Mango

1. Toss julienned mango with sea salt in a bowl. Massage for 2-3 minutes until liquid begins to release.
2. Transfer to a jar, pressing down firmly. The mango should be submerged in its own juice.
3. Cover with cheesecloth and leave at room temperature for 2-3 days. Taste daily—it will develop a tangy, slightly fizzy quality.
4. Drain the fermented mango, reserving 2 tablespoons of the brine.

Assembling the Salad

1. In a dry pan, toast the shrimp paste over low heat for 2-3 minutes until fragrant. Let cool, then crumble.
2. In a large bowl, whisk together lime juice, fish sauce, palm sugar, and the reserved mango brine.
3. Add fermented mango, crumbled shrimp paste, shallots, chilies, cilantro, and mint.
4. Toss thoroughly, letting it sit for 10 minutes for flavors to meld.
5. Before serving, top with toasted coconut and crushed peanuts.

The Funk Factor

The double fermentation here—from the mango and the shrimp paste—creates layers of funky complexity. The herbs provide freshness, but make no mistake: this salad announces itself boldly. Serve as a side to grilled meats or enjoy with sticky rice.