Receipe courtesy Ping Sirihorachai
INGREDIENTS:
7-8 shrimps, blanched
1 cup shredded green papaya
½ cup shredded carrots
2 string beans, cut into pieces
5 cherry tomatoes
2 tablespoons dried shrimp
2 tablespoons roasted peanuts, crushed
2 – 4 Thai peppers
4 – 5 cloves garlic
2 tablespoons palm sugar
2 – 3 tablespoons fish sauce
1 ½ tablespoons lime juice
1 tablespoon tamarind concentrate
¼ cup cashew nuts
PREPARATION:
Pound garlic, pepper, dried shrimp and peanuts coarsely. Add string beans, also lightly pounded. Season with lime juice, palm sugar, tamarind concentrate and fish sauce.
Add tomatoes, carrots and papaya and lightly mix together. Mix in the blanched shrimps and fried cashew nuts. Dish out and serve with fresh vegetables.
Serves: 2 persons
