INGREDIENTS

1 teaspoon dried shrimp paste (blachan)
1 or 2 fresh red jalapeno chilies, seeded
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon plum sauce
1 firm-ripe mango (about 1 lb.)

COOKING METHOD

Wrap shrimp paste in foil; place in a frying pan over medium heat and toast for 1 minute on each side. Let cool.

Place shrimp paste in a blender with chilies, sugar, salt, and plum sauce. Process until smooth.

Peel mango. Coarsely cut flesh into matchsticks. Add plum sauce mixture and stir until mixed. Cover and chill until ready to serve.

SOURCE: Martin Yan's Asia © 1997 / Martin Yan