birds eye chilli (or more to if you want more spicy)
tsp of sugar
of ½ lime
tablespoons of fish sauce
Thai snake beans (or green beans) cut into 1 inch sticks
crush a small handful of unsalted peanuts with mortar and pestle.
Set aside. Wipe the mortar and pestle clean.
the papaya ), shred it with a shredder to thin strips and soak them
in cold water while you prepare the rest of the salad. This makes
the papaya crunchier and gets rid of any excess starch from the
the end of the green beans and then cut into strips
the chillies and peeled garlic and add them in the mortar. Gentle
start crushing the ingredients in the mortar to release the
flavours, which will be the base of the dish.
the crushed peanuts and mix well with a spoon
the shredded papaya and continue crushing the ingredients with the
pestle to combine the ingredients. Also using a spoon to make sure
all the ingredients are covered evenly.
tomatoes, beans, lime juice and fish sauce and
it is ready to serve on a plate with crushed peanuts as garnish