Ingredients
1 clove garlic
1 red chilli
1 dried red chilli
30g long green beans, sliced into 3cm pieces
1 salted crab
10ml lime juice
1/2 tbsp fish sauce
10ml fermented fish sauce
40g cherry tomatoes
100g papaya, julienne
25g apple eggplant
Instructions
Crush the garlic, red chilli and dried chilli in mortar and pestle. Add the long green bean, lightly crush.
In a bowl, combine the salted crab, lime juice, fish sauce, fermented fish sauce, and cherry tomatoes. Add the papaya, apple eggplant and chilli mixture and toss to combine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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