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Crisp chilli whitebait and green mango salad

You'll need

For deep-frying: vegetable oil 50 gm plain flour 2 tsp ground chilli 200 gm whitebait 1 green mango, cut into julienne 1 cup (loosely packed) each Vietnamese mint, coriander and round mint 30 gm fried shallots 2 spring onions, thinly sliced To serve: lime wedges   Mint dressing 2 garlic cloves, coarsely chopped 1 small red chilli, coarsely chopped 35 gm white sugar 1 cup each (loosely packed) Vietnamese mint and round mint, coarsely chopped 60 ml (¼ cup) lime juice 60 ml (¼ cup) fish sauce 60 ml (¼ cup) rice vinegar


  • 01
  • For mint dressing, pound garlic, chilli and sugar in a mortar and pestle to a coarse paste (2-3 minutes), add mints and pound to combine and set aside. Just before serving, stir in lime juice, fish sauce and rice vinegar.
  • 02
  • Preheat oil in a deep-sided saucepan or deep-fryer to 180C. Combine flour and chilli in a shallow bowl, season to taste. Dust whitebait in flour mixture, in batches, and deep-fry until crisp and light golden (4-5 minutes), then drain on absorbent paper.
  • 03
  • Combine mango, herbs, fried shallot and spring onion in a bowl, add whitebait and drizzle with a little mint dressing. Toss lightly to combine and serve with extra mint dressing and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Lively young riesling.

Featured in

Feb 2010

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