RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 people

INGREDIENTS:

• 3 cloves garlic, peeled
• Pinch of sea salt
• 6 cherry tomatoes, halved
• 4 snake beans, cut to 2cm lengths and bruised in a mortar and pestle
• 3 birdseye chillies, finely sliced
• 2 Tbsp. palm sugar, finely grated
• 2 Tbsp. lime juice
• 2 Tbsp. fish sauce
• 2 cups shredded green papaya
• 1 Tbsp. dried shrimp
• 2 Tbsp. unsalted peanuts, roasted, crushed in a mortar and pestle

METHOD:

• In a mortar and pestle, add the garlic and salt and pound into a coarse paste. Add the dried shrimp, chilli and palm sugar, grind until well combined. Add lime juice and fish sauce and bring together with a spatula, moving it around the mortar and gently pounding with the pestle to combine. Taste and adjust seasoning to suit preferences. The balance of flavours should be equally salty, sweet and sour with a bite of fresh chilli.
• Add the shredded papaya, tomatoes, beans, peanuts and dressing into a bowl. mix with hands until salad is evenly coated, massaging the papaya to assist in breaking it down. Transfer to serving platter and serve immediately.