Ingredients
-
1 clove peeled garlic
-
30 g French beans or 30 g the asian yard long beans, cut to to 2 cm pieces
-
20 g dried shrimp
-
2 tablespoons palm sugar
-
3 tablespoons fish sauce
-
3 tablespoons lime juice (you can use lemon juice)
-
60 g cherry tomatoes, quartered
-
lettuce leaf (to garnish)
-
coriander leaves (to garnish, you can use mint leaves instead)
-
4 green green bird's eye chilies
-
30 g roasted peanuts
-
200 g peeled and thinly grated unripe papayas (I prefer to slice the papaya into long paper thin slices)
Instructions
- In a mortar, roughly pound the garlic and chillies.
- Add the beans and pound, then the shrimps and pound again until crushed.
- Add the sugar, fish sauce and lime juice and stir together.
- Add the tomatoes and press with the pestle to bruise the tomatoes.
- Add the peanuts and the papaya and stir until well mixed in.
- Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.