CRISPY CORNED BEEF AND MANGO SALAD

Ingredients:

1	can (210 g)	PUREFOODS CORNED BEEF
2	cups	cooking oil for deep-frying
6	pc (1.6 kg)	green mangoes, julienned (3 cups)
1	bunch (18 g)	cilantro (wansoy), chopped (1/4 cup)
1/4	cup (33 g)	chopped toasted peanuts

Dressing

2	tbsp	sugar
1/4	cup	fish sauce (patis)
1	pc (88 g)	lime (dayap), juice squeezed (1/4 cup)
1	pc	chili pepper (siling labuyo), chopped

Procedure:

Sauté corned beef in oil until crisp. Drain excess oil on paper towels and set aside.
Combine all dressing ingredients in a bowl. Mix well.
On each salad plate, place a cup of sliced mangoes. Top with 1/3 cup crispy corned beef and a tablespoon each of cilantro and peanuts. Drizzle with 2 to 3 tablespoons of dressing. Serve immediately.

Makes 3 servings.

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