The Party Food Bible by Eisenman Frisk Lisa Eisenman Monica Persson Roland

Author:Eisenman Frisk, Lisa, Eisenman, Monica, Persson, Roland [Eisenman Frisk, Lisa, Eisenman, Monica, Persson, Roland]
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2012-12-31T14:00:00+00:00

MAKES approx. 24

TIME approx. 45 minutes

1 green papaya

3–4 red chili peppers, seeded

3 cloves garlic

2 tbsp freshly squeezed lime juice (approx. 1 lime)

2 tbsp fish sauce

1 tbsp brown sugar

½ tsp salt

2 tomatoes or 10 cherry tomatoes

4 oz (100 g) fresh green beans

½ cup (100 ml) salted peanuts, finely chopped

gem salad or other small lettuce leaves

Peel the papaya, halve it lengthwise, and remove the seeds. Grate the flesh, and put it in cold water for about 30 minutes. Strain and squeeze out as much water as possible.

Mash the chili with the garlic in a mortar or in a food processor. Add the lime juice, fish sauce, brown sugar, and salt. Mix with the papaya.

Halve the tomatoes, remove the seeds, and cut into thin wedges. Cut the green beans into thin strips. Stir together the tomatoes and the green beans with the papaya salad.

Pick the leaves from the lettuce head. Fill the leaves with the papaya salad, and sprinkle with peanuts.

See the photo on page 157.

IN ADVANCE The papaya salad can be stored in the refrigerator for 1 day without the peanuts. Add them when the lettuce leaves are filled with the papaya salad.

ASIAN BEEF SALAD IN CUCUMBER CUPS

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