Prep Chestnuts

Soak fresh water chestnuts 10 mins in ice water to hydrate skin. Peel with serrated vegetable peeler using short strokes against the curved surface.

Pro tip: Place on damp towel to prevent sliding during peeling

Precision Slicing

1. Flat-side down on cutting board | 2. Hold with claw grip | 3. Slice 2mm thin with sharp chef's knife (45° angle)

Key measurement: 0.5mm thickness variation max for even texture

Make Dressing

In granite mortar: Pound lime leaves, chilies and garlic to paste. Add palm sugar, fish sauce, lime juice. Whisk until sugar dissolves.

Combine & Serve

Toss chestnut slices + mango matchsticks with dressing. Top with crushed peanuts and Thai basil. Serve immediately for maximum crunch.