Average: 3.4 (17 votes)


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

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.


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.