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Ingredient
Make 1 serving
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1 clove garlic, peeled
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4 green bird's-eye chillies
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30g/ 1oz yard-long beans or French beans, cut into 2cm/ 1/2in pieces
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20g/ 1/2 oz/ 1/6 cup dried shrimps
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2tbsp palm sugar
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3tbsp fish sauce
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3tbsp lemon juice
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60g/2oz cherry tomatoes, quartered
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30g/1oz / 1/8 cup roasted peanuts
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200g/7oz unripe green papaya, peeled and grated into long, thin
strips
For the garnish
> Green salad leave
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 lemon juice and stir together.
Add the tomatoes
and press with the pestle.
Add the peanuts and the papaya and stir until well mixed in.
Serve cold in a round dish lined with the salad leaves.
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