A good dip with seafood and fish, fresh vegetables, and boiled eggs.
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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 inn 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. Makes 2 cups.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Stichworte: Thai, Condiment, Dips