½ rawit pepper (Thai chili pepper)
2 cloves of garlic
200 grams of green beans
8 small romana tomatoes
Juice of 1 lime
3 tbsp granulated sugar
1 tbsp tamarind paste
3 tbsp soya sauce (reduced salt)
400 g papaya
50 g unsalted peanuts
Spicy and delicious. Quick to prepare. You can make this salad as spicy as you want. Just add some more chili pepper. Tasty and deliciously and tropically spicy, yetsimple. And very different from most salads.
Put a pan on the stove with some water to cook the green beans. Trim the green beans and cut them in half or three. Cook the green beans for 4 minutes and cool with cold water.
Put the chili pepper and garlic in the mortar and mash. If you don't have a pestle and mortar, you can also use a food processor.
Cut the tomatoes into quarters and add to the mortar, mash again. Squeeze the lime into the mix and stir well.
Put the sugar in a saucepan with a tablespoon of water, heat, and stir until the sugar has dissolved.
Add the sugar, tamarind and soya sauce to the mortar and stir well. Taste it and add a little salt to taste.
Peel the papaya and cut into small cubes.
Drain the beans and put them in a bowl with the papaya and pour the dressing over it.
Briefly roast the peanuts in a dry frying pan, making sure they do not burn, and sprinkle them over the salad as a topping.