Thai Recipes
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|
|
| Ingredients |
| 1 |
Small green
papaya(peeled, seeded and shredded) |
1 |
| 2 |
Thai dried shrimps(wash and drained) |
2 tablespoons |
| 3 |
Green beans(trim the ends and cut into
1-inch pieces) |
3 |
| 4 |
Tomato(roughly chopped) |
1 |
| 5 |
Garlic cloves, (chopped) |
3 |
| 6 |
Fresh hot chili(finely chopped) |
2 |
| 7 |
Roasted unsalted peanuts
(blended in a food processor until coarce meal) |
1 tablespoons |
| 8 |
Fish sauce |
2 tablespoons |
| 9 |
Sugar |
3 tablespoons |
| 10 |
Fresh coriander leaves (chopped) |
2 tablespoons |
| 11 |
Lime juice |
3 tablespoons |
| Method |
|
In a large mortar, add shrimps, peanuts, long beans, garlic, papaya,
tomatoes one-by-one and pound, now add sugar, fish sauce and lime juice
and pound
again until all the ingredients are well incorporated, but should not
be crushed
to a pulp. Garnish it with chopped coriander and serve.
|
| Servings - 2 |
|
|
|
|
| Introduction
of the dish |
| This
salad will blow you
away with its taste bud-awakening flavors
and mixture of textures.
It’s low in calorie and fat. It can be
served as a side
dish or as a complete meal by adding cooked shrimp, chicken or deep-fried
tofu. |
|
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