Ingredients:
2 tablespoons roasted peanuts
1-10 red bird’s eye chillies (depending on how brave you are)
5 small (or 2–3 large) garlic cloves
1 1⁄2 tablespoons palm sugar
2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces
4 cherry tomatoes, sliced
2 tablespoons fresh lime juice
2 tablespoons Thai fish sauce (or 2 teaspoons salt)
1⁄2 medium green papaya, peeled and shredded
1 carrot, shredded
2 tablespoons dried shrimp (leave out for a vegetarian alternative)
Method
- In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets).
- Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.
- Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang.
- Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts.
0 Comments