Hazel’s passion is her food, she loves to create great food. It’s as creative an activity as photography, and I love to document any creative endeavour, so I thought I’d give Hazel her very own blogging corner to share some of the fab meals she creates , hope you enjoy.
Hello, I’m Hazel I hope you enjoy this recipe, both Mike and I enjoyed the refreshing taste of this salad in contrast to the breaded fish, feel free to ask any questions in the comments, if you have any. It’s a pretty straight forward recipe to start off with, and hopefully I’ll be adding more soon x
You can link to Hazel’s cooking corner by using this URL – www.cookingcorner.co.uk
8 pcs green beans or fine beans cut into 1 inch diagonal
1½ tbsp of fish sauce
juice of 1/2 lime
Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
Melt palm sugar in a small pan at low or medium heat, adding 2 tbsp of water. The cooking process should form a shiny and thick syrup, set aside.
Peel mango and shred it with a shredder.
Cut the green beans into one-inch pieces. Throw away the endings and drop it into boing water for 2 minutes and drain.
Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.
In a big bowl,put the garlic, chilli, shrimp and peanut mixture, add the shredded mango and continue bashing, but not too hard. Just enough so the mixture soaks up the flavours. Use a bigger spoon as a support tool,
Add the liquid palm sugar,cucumber, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.
Serve on a big dish and sprinkle some crushed peanuts on top! Serve with fried fish or breaded pork! Enjoy!