1 cup(loosely packed) each Vietnamese mint, coriander and round mint
30 gmfried shallots
2spring onions, thinly sliced
To serve:lime wedges
2garlic cloves, coarsely chopped
1small red chilli, coarsely chopped
35 gmwhite sugar
1 cup each(loosely packed) Vietnamese mint and round mint, coarsely chopped
60 ml(¼ cup) lime juice
60 ml(¼ cup) fish sauce
60 ml(¼ cup) rice vinegar
For mint dressing, pound garlic, chilli and sugar in a mortar and pestle to a coarse paste (2-3 minutes), add mints and pound to combine and set aside. Just before serving, stir in lime juice, fish sauce and rice vinegar.
Preheat oil in a deep-sided saucepan or deep-fryer to 180C. Combine flour and chilli in a shallow bowl, season to taste. Dust whitebait in flour mixture, in batches, and deep-fry until crisp and light golden (4-5 minutes), then drain on absorbent paper.
Combine mango, herbs, fried shallot and spring onion in a bowl, add whitebait and drizzle with a little mint dressing. Toss lightly to combine and serve with extra mint dressing and lime wedges.