Vietnamese Mango Salad

• 2 - 3 tablespoons of palm sugar (or dark brown sugar)
• 1 tablespoon lime juice
• 1 tablespoon white rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon fish sauce, or to taste
• 3 - 4 drops, sesame oil, or to taste
• 1 - 2 large, underripe mangoes, julienned
• 1 - 2 red chillies, julienned (to taste)
• 1 - 2 green chillies, julienned (to taste)
• 1/2 Red onion, thinly sliced
• 1/2 cup small prawns, cooked (optional)
• A handful of herbs: Basil, Cilantro, Mint; roughly chopped
• 1/3 cup roasted peanuts, roughly chopped
• Candied ginger, chopped up to taste

1. In a saucepan, combine the palm sugar, lime juice, vinegar ginger, fish sauce and sesame oil with 1/2 cup of water. Bring to the boil and adjust seasoning to taste. Once it comes to the boil, remove from the heat and set aside till cool until you are ready to make the salad.
2. Combine all the salad ingredients in a bowl, except the chopped herbs and roasted peanuts. Toss together gently and then season with some of the cooled-down dressing (to taste), till well coated.
3. To serve, garnish with chopped herbs, peanuts and candied ginger

sugar, lime juice, white rice vinegar, ginger, fish sauce, drops, underripe mangoes, red chillies, green chillies, red onion, prawns, handful of herbs, peanuts, candied ginger

Taken from food52.com/recipes/17437-vietnamese-mango-salad (may not work)