MB Test Kitchen Favourites: Vegetarian by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-12T16:00:00+00:00

Dressing

60 ml (2 fl oz/¼ cup) fish sauce

2 tablespoons tamarind purée

1 tablespoon lime juice

3 tablespoons grated palm sugar (jaggery) or soft brown sugar

1 Grate the papaya, sprinkle with salt and leave for 30 minutes, then rinse well.

2 Cook the beans in a saucepan of boiling water for 3 minutes, or until tender. Drain, plunge into cold water, then drain again.

3 To make the dressing, combine all the ingredients in a small bowl. Set aside.

4 Using a large mortar and pestle, pound the garlic and chilli until crushed. Add the dried shrimp and pound until puréed. Add the papaya and snake beans and lightly pound for 1 minute. Add the tomato and pound briefly to bruise.

5 Combine the coriander sprigs with the papaya mixture and spoon onto serving plates. Drizzle with the dressing. Sprinkle with the peanuts and, if desired, sliced red chilli.

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