Myanmar Sour Green Mango Salad

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A-meh Shauk Paw is a classic Burmese green mango salad that balances tangy unripe mango with the deep umami of toasted fermented shrimp paste, fiery chilies, and a generous crunch of peanuts and chickpea flour. The name literally means hot-and-sour, capturing the dish's signature bright, pungent bite that wakes up the palate. It comes together in minutes but tastes like a Burmese market stall in Mandalay.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 13 gSugar
• 9 gProtein
• 520 mgSodium
• 340 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 38 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the salad base

• 2 large green unripe mangoes, peeled and julienned (about 4 cups)
• 1 small red onion, halved and thinly sliced
• 1 cup green cabbage, finely shredded (optional)
• 1/3 cup fresh cilantro leaves, roughly chopped
• 2 tablespoons fresh mint leaves, torn
• 1 Persian cucumber, halved lengthwise and thinly sliced

For the dressing

• 3 tablespoons fresh lime juice, plus extra wedges to serve
• 1 tablespoon fish sauce
• 2 teaspoons fermented shrimp paste (ngapi)
• 1 to 2 green Thai chilies, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon palm sugar or light brown sugar

For the topping

• 1/4 cup dried shrimp, soaked in warm water 10 minutes and drained
• 1/3 cup roasted unsalted peanuts, roughly crushed
• 2 tablespoons chickpea flour (besan), dry-toasted until fragrant
• 2 tablespoons crispy fried shallots
• 1 tablespoon toasted sesame seeds

Directions

1. Soak the dried shrimp in warm water for 10 minutes until softened, drain well, and roughly chop; set aside.
2. Wrap the ngapi in a small piece of foil and toast in a dry skillet over medium heat for 2 to 3 minutes until fragrant and dry, then crumble into small pieces; in the same pan, dry-toast the chickpea flour for 1 to 2 minutes until golden and nutty, watching carefully so it does not burn.
3. In a large mixing bowl, combine the julienned green mango, sliced red onion, shredded cabbage (if using), cucumber, cilantro, and mint; toss gently to mix.
4. In a small bowl, whisk together the lime juice, fish sauce, toasted crumbled ngapi, chopped green chilies, minced garlic, and palm sugar until the sugar is fully dissolved.
5. Pour the dressing over the mango mixture and toss thoroughly with clean hands or tongs, gently massaging for 1 to 2 minutes so the mango softens slightly and absorbs the flavors.
6. Add the chopped dried shrimp and most of the crushed peanuts to the bowl and toss once more.
7. Mound the salad onto a serving platter or divide among four plates.
8. Sprinkle the toasted chickpea flour, fried shallots, sesame seeds, and remaining peanuts evenly over the top.
9. Serve immediately with extra lime wedges on the side for an added punch of brightness.

Cook’s Notes

• Choose mangoes that are very firm, pale green, and tart; fully ripe yellow mangoes will turn mushy and lose the signature crunch.
• Toasting the ngapi mellows its pungency and develops a deep umami backbone; if you cannot find it, substitute 1 teaspoon of Thai shrimp paste plus a pinch of salt.
• For a vegetarian version, omit the dried shrimp and ngapi, swap the fish sauce for light soy sauce, and add 1 tablespoon of white miso for savory depth.
• Always dress the salad just before serving so the salt does not draw moisture out of the mango and make it limp.
• Toasted chickpea flour is essential for the authentic Burmese flavor; do not skip it, and toast it briefly to deepen its nuttiness.

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