 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
The different between Thai and Laos are the peanut and dried shimp...Thai stlye are more likely sweet and spicy...Laos stlye are more spicy and strong taste with fish paste or salty crab. But both goes perfectly with sticky rice and cabbage. Read more ... Ingredients:
2 cups shredded fresh green papaya |
4 cherry tomatoes |
a handful of fresh string beans cut into 1 inch pieces |
2 tablespoons dried shrimp |
4-6 fresh thai chiles, remove stems |
3-4 cloves garlic |
2 tbsp fish sauce |
2 tbsp palm sugar |
2 tbsp fresh lime juice |
2 tbsp of roasted peanut (leave some for topping) |
Directions:
1. In a mortar & pestle, take half of peanut and crush lightly. Set aside.
2. Peel fresh green papaya, shred the whole papaya.
3. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use.
4. In a mortar & pestle, coarsely pound the fresh chiles (whole) and garlic.
5. Add string beans, pound lightly (but not over crush).
6. Add dried shrimp, lightly crush.
7. Add tomatoe, lightly crush.
8. Add papaya and fish sauce, palm sugar, and lime juice. Add these items a little at a time and taste as you go.
9. Add peanut that already crushed. Mix well together.
10. Place on a serving plate, top with the rest of peanut.
11. Best serve with sticky rice and a side of fresh cabbage.
12. ENJOY !!!
|
|