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1
Place the shrimps in a glass or china dish and add the lime rind and chili.
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2
Season with salt and pepper, and spoon the oil over.
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3
Toss to mix, cover and leave to marinate for 30 to 40 minutes.
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4
Make the dressing.
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5
Place the garlic in a mortar with 10 cm/2 teaspoons sugar.
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6
Pound until smooth, then work in the juice of 1 1/2 limes and 1 tablespoon of the fish sauce.
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7
Transfer the dressing to a jug (pitcher).
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8
Finely chop half the fresh red chili, and add it to the dressing.
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9
Taste the mixture and add more sugar, lime juice, fish sauce and the rice vinegar to taste.
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10
Cut through the mango lengthwise 1/2 inch from each side of the center to free the stone (pit).
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11
Remove all the peel and cut the flesh away from the stone.
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12
Cut all the flesh into fine strips.
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13
Set the mango aside.
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14
Make the frizzled shallots by heating the oil in a wok or frying pan and frying them until crisp.
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15
Drain on kitchen paper and set aside.
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16
In a bowl, toss the mango, carrots, cucumber and onion with half the dressing.
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17
Arrange the salad on individual plates or in bowls.
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18
Heat a ridged, cast-iron griddle pan or heavy frying pan until very hot.
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19
Brush the shrimps with a little oil, then sear them for 2 to 3 minutes on each side, until they turn pink and are patched with brown on the outside.
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20
Arrange the shrimps on the salads.
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21
Sprinkle the remaining dressing over the salads.
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22
Finely shred the remaining chili and sprinkle it over the salads with the crisp-fried shallots.
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23
Serve, with the peanuts handed around separately.
