Prep Time: 10 mins Level of Difficulty: Easy Serves: 1-2 persons[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px” background_color =”#ddd” border_style =”solid” ]Ingredients:
150g green papaya
10g red chilies
5g peeled garlic
5g dried shrimps
20g green long beans
20g lime wedge
5ml fish sauce
30ml papaya dressing
10g roasted peanuts
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions
- Using a mortar and pestle, crush chilies, garlic, dry shrimps, green long beans and papaya.
- Empty the contents in a bowl. Season with papaya dressing, fish sauce and the juice of the lime wedge. Add sliced tomatoes and mix well.
- Arrange on a plate and garnish with peanuts.
By Chef Nattaporn Jitpraneechai
Nattaporn actually holds a Bachelors degree in accounts from the Bangkok University. But she soon realised her passion for cooking, a passion that she developed watching her nanny cook at home, and obtained a diploma in Traditional Thai Cooking as part of the Oriental hotel Apprenticeship programme. She’s been in Qatar for nearly eight months now, and is busy creating new Thai flavours at Grand Hyatt’s Isaan restaurant.