Ingredients
- Peanuts (raw, 2 peanuts - optional)
- 2 garlic cloves (medium cloves)
- 2 to 4 chili peppers (fresh or frozen Thai chili peppers)
- 1 1/2 ounces dried shrimp (1/2 cup large dried shrimp)
- 2 ounces green beans (1/2 cup, cut into 1 1/2-inch lengths)
- 8 ounces papaya (shredded, 2 cups green papaya, peeled and seeded, or 8 oz. shredded carrots)
- 5 ounces cherry tomatoes (4 large tomatoes, quartered)
- 3 tablespoons palm sugar
- 2 to 3 tablespoons fresh lime juice (more or less juice from 1 whole lime)
- 1 lime, whole (zest from 1 lime)
- 1 teaspoon fish sauce
- Iceberg or romaine lettuce, washed and drained
How to Make
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Step 1: Dry roast the raw peanuts in a skillet for about 10 minutes over medium-low heat until brown, flipping frequently. Be careful not to let them burn.
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Step 2: In a mortar, pound the peanuts into small pieces. Remove from the mortar and set aside.
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Step 3: Place the garlic and Thai chili peppers in a clean mortar. Pound into tiny pieces.
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Step 4: Add the dried shrimp and pound until flattened into soft crumbly pieces.
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Step 5: Gradually add the green beans and green papaya. Pound to slightly crush and soften.
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Step 6: Add the cherry tomatoes and palm sugar; lightly pound to release some of the tomato's juices and to dissolve the sugar.
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Step 7: In a medium bowl combine the crushed ingredients, lime juice and zest, fish sauce, and ground peanuts.
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Step 8: Serve on a bed of lettuce.
We hope you enjoy this recipe!
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