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Green papaya salad with frazzled vermicelli
Serves 6 as a starter Starters and mains
Ingredients
- 2 cloves garlic
- 1tbsp dried shrimps
- 2 red bird’s eye chillies
- 100g long beans or green beans
- 3tbsp palm sugar
- 4tbsp fish sauce
- 4-5tbsp lime juice
- 110g cherry tomatoes, cut into 6 wedges
- 300g green papaya, cut into fine julienne strips
- 80g salted peanuts, crushed
- 1tbsp chopped mint
- 20g fine vermicelli rice
- sunflower oil, for frying
Method
Using a large mortar, pound the garlic and dried shrimps together until well broken up. Add the chillies and pound again until crushed. Cut the beans into pieces about 2cm long, add them to the mortar and crush lightly.
Add the palm sugar, fish sauce and lime juice and mix together. Add the tomatoes and crush lightly. Stir in the papaya, peanuts and mint, and mix well. Divide the salad between the glasses.
Heat the oil in a wok or heavybased saucepan and fry the vermicelli until puffed and crisp. Drain on kitchen paper. Season to taste and sprinkle a little on top of each salad. Serve immediately.
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