Ingredients
| 1 | green papaya | | 1 tbsp. | dried shrimps | | 6 | snake beans or | | 12 | green beans | | 2 | sm. red shallots, finely sliced | | 2 | sm. chillies, finely sliced | | 1 tbsp. | brown sugar or | | palm sugar | | 1 tbsp. | fish sauce | | 2 tbsp. | fresh lime juice | | 1 tbsp. | roasted beer nuts | | 1 clove | garlic, finely sliced |
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Instructions
Peel and seed the papaya and slice as finely as possible. Cut each slice into long, thin shreds. Whiz the dried shrimps in food processor or coffee grinder until ground. Cut beans into short lengths and pound them lightly. Place garlic, shallots, chillies, and sugar into the mortar and pound them until crushed. You can do this in the food processor, then remove for the next step. Add fish sauce, beans and papaya and pound lightly. Add lime juice, turn into a larger bowl and toss gently.
Pile high on a serving plate and top with dried shrimp powder and beer nuts.
Author's Comments
A juicy, chilli-hot but refreshing salad of grated green papaya tossed with garlic, shallots, chili, fish sauce, lime juice, dried shrimps and peanuts. This is best made the old way, in a mortar and pestle, but you can do some of it in the food processor if you prefer.
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