Description [ ]
Serves 2 quite generously. Delicious with freshly steamed
jasmine rice — or sticky rice — to soak up the dressing.
Ingredients [ ]
green mango, peeled and julienned 1
apple, sliced 1 crisp
Asian pear, sliced a good handful of
grapes, seeded if necessary 8
cherry tomatoes, halved if large big handful of
long beans in 2-in segments big handful of roasted
peanuts; dried shrimp big handful of Thai "globe"
eggplants, quartered and soaked 1 hour in salt water, then rinsed (optional) 2
garlic cloves, unpeeled 6 tiny
Thai chiles 3 tbsp
fish sauce 1 tbsp palm or
coconut sugar (substitute dark or light brown sugar — but moderate lime juice in this case) 3 limes, sliced vertically around the "core" into seedless quarters (alternately, juice them)
Directions [ ]
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!). Pound again.
long beans and pound only to bruise, not to mash; follow with mangoes and tomatoes. At this point use one hand to mix with a large spoon while pounding with the other.
Add fruits, pound and mix.
Taste for salt-sweet-sour-hot, and adjust seasonings as necessary.
Place on a plate and sprinkle with peanuts and shrimp (alternately, pound a few of the shrimp and leave the rest for garnish).