For palm sugar dipping sauce
Palm sugar, 3 tablespoons
Fish sauce, 6 tablespoons
Shallots, diced, 2 cloves
Fresh green chili, 3 pieces
Shrimp paste, 1 teaspoon (optional)
2 green mangoes, peeled and sliced lengthwise
Method of preparation
1. Dissolve the palm sugar with fish sauce, together with shrimp pastes, if desired.
2. Add on the shallots and chili and set aside as a dipping sauce.
3. Serve together as amuse bouche or a lovely afternoon snack during the hot day!
Mamung Nam Pla Waan is a classic Thai way to eat fruits before they are ripened. Sometime the mango can be just before turning yellowish and sometime it can be just the very young crispy baby mangoes. We applied this sauce to the young tamarinds fruits too.