© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Squid Brand
1½ cups grated green papaya
3 phrik ki nu chiles
2 teaspoons roasted peanuts
1 or 2 cherry tomatoes
3 long beans
2 cloves garlic, peeled
2 tablespoons tempura powder
2 cups water.
4 shrimp, shelled, deveined, and butterflied
4 teaspoons Squid Brand fish sauce
2 tablespoons tamarind water
1 tablespoon palm sugar
Mix tempura powder with water. Mix the green papaya in the tempura mixture.
Heat oil in a pan over low heat. Fry papaya juice, remove and drain. Plate the fried papaya.
Fry the shrimp until golden, remove and drain. Arrange fried shrimp on the plate with the fried papaya.
Coarsely pound garlic and chiles with a motar and pestle. Add long beans and peanuts. Add the palm sugar, tamarind water to dissolve. Slice cherry tomatoes and put the plate. Season the sauce in the motar to taste. Serve with papaya and fried shrimp.