Soak ¼ cup of dried shrimp in warm water for about 2 minutes, then drain well.

In a medium bowl, combine 3 tablespoons of fish sauce, the juice of 2 fresh limes, and 2 tablespoons of palm sugar. Whisk until well mixed.

Peel the mango and julienne it into thin strips, aiming for 2-3 cups.

In a large mixing bowl, combine the julienned mango, ¼ cup cilantro, ¼ cup Thai basil or mint, and ½ cup of roasted peanuts. Toss gently.

Drizzle the dressing over the salad mixture and toss thoroughly for about 2 minutes.

Transfer to a serving platter and garnish with remaining peanuts and dried shrimp if using. Serve immediately.