Vietnamese Mango Salad with Shrimp (Nom xoai)

Cut the mango, carrot, and cucumber into thin strips (julienne). Place the mung bean sprouts, chopped perilla, mint, and coriander in a bowl.

Sauté the shrimp with a little garlic and ginger, then season with a little fish sauce (approx. half a tablespoon), salt, and pepper.

Prepare the dressing: mix the remaining 2 tablespoons of fish sauce, lime juice, brown cane sugar, half of the chopped chili, and crushed garlic with 2 tablespoons of water.