PAPAYA SALAD

Ingredients

2 tablespoons roasted peanuts
1-10 red bird’s eye chillies (depending on how brave you are)
5 small (or 2–3 large) garlic cloves
1 1⁄2 tablespoons palm sugar
2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces
4 cherry tomatoes, sliced
2 tablespoons fresh lime juice
2 teaspoons salt
1⁄2 medium green papaya, peeled and shredded
1 carrot, shredded

Method

1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets).

2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and salt.

3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang.

4. Spoon the salad into a serving bowl and sprinkle over toasted peanuts.