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Serves 2 quite generously. Delicious with freshly steamed jasmine rice — or sticky rice — to soak up the dressing.



  1. In a mortar and pestle pound the garlic and chilies and then add sugar, fish sauce, and limes (if using juice, add a bit now and a bit as you go along, to avoid splashing the dressing into your face!).
  2. Pound again.
  3. Add long beans and pound only to bruise, not to mash; follow with mangoes and tomatoes.
  4. At this point use one hand to mix with a large spoon while pounding with the other.
  5. Add fruits, pound and mix.
  6. Taste for salt-sweet-sour-hot, and adjust seasonings as necessary.
  7. Place on a plate and sprinkle with peanuts and shrimp (alternately, pound a few of the shrimp and leave the rest for garnish).