Luke Nguyen shares a spicy salad recipe, with the bold Thai flavours of chilli, garlic, dried shrimp and fish sauce, pounded together using a mortar and pestle, with fresh snake beans, tomatoes and crunchy grated green papaya.
- 4–5 bird's-eye chillies
- 4 baby garlic cloves, skin on
- 4 snake beans, cut into 3 cm lengths
- 1 tomato, sliced (or 5 cherry tomatoes, halved)
- 1 tbsp lime juice
- 2 tbsp dried shrimp
- 1 tbsp liquid palm sugar
- 2 tbsp fish sauce
- 200 g shredded green papaya
- 1 tbsp roasted peanuts
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.
Using a large wooden mortar and pestle, pound the chilli. Add the garlic and pound. Add the snake beans and bruise slightly. Add the tomatoes and pound. Add the lime juice and dried shrimp. Continue pounding, gradually adding the palm sugar and fish sauce. Add the papaya. Continue gently pounding while mixing with a spoon for 1 minute.
Transfer to a serving plate. Garnish with crushed peanuts to serve.