Thai salad with crispy whitebait

Step 1

For the dressing, combine fish sauce, rice vinegar, palm sugar, chilli and lime juice in a bowl, stirring to dissolve sugar. Taste, then adjust with extra fish sauce, lime or sugar, if desired. Set aside.

Step 2

Combine the green mango, salad leaves and herbs in a bowl. Set aside.

Step 3

Combine the flour and dried chilli flakes in a shallow dish. Season with sea salt and freshly ground black pepper. Half-fill a deep-fryer or large saucepan with oil, then heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

Step 4

Dust whitebait in the seasoned flour, shaking off excess, then fry, in batches, for 2-3 minutes until golden and cooked through. Drain on paper towel. Keep warm while you cook the remainder.

Step 5

Toss the salad with half the dressing. Divide salad among bowls, then top with whitebait and serve with lime wedges and remaining dressing, to drizzle.