This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Tum Mark Hoong
Perfect for summer...
|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
30 minutes |
This tangy Laotian salad makes a great side dish on a summer’s day.
Ingredients
| 20g | coriander, finely chopped |
| 120g | green beans, ends removed |
| 300g | green papaya or mooli, grated |
| 70g | carrot, grated |
| 80g | plum tomatoes, halved |
| 50g | cabbage, sliced |
| 2 | garlic cloves, crushed |
| 1 | chilli, diced |
| 10 | anchovies |
| 50g | peanuts |
| 1 | lime |
| 4 tsps | tamarind sauce |
| 4 tbsps | fish sauce |
| 1 tbsp | soy sauce |
Method
- Crush together 30g of the peanuts and anchovies.
- Next, add the chilli and garlic, and continue to crush.
- Add the tamarind, fish sauce, and juice of half the lime.
- Mix together until a loose paste forms, then place this in a large mixing bowl. Add the green beans and tomatoes and crush them down in a pestle and mortar or in a bowl with a spoon.
- Now, add the green papaya/mooli, carrot, coriander, cabbage and remaining peanuts.
- Mix together and serve.
Chef’s tips
In Lao green papaya is traditional however, this can easily be replaced by a number of vegetables such as mooli, carrot or courgette.