← Nouns Cooking · Thai

Ingredients

• 2 corn on the cob
• 2 cloves Garlic
• 3 Bird's eye chilli
• 1½ tbsp Palm sugar, grated
• 1½ tbsp Fish sauce
• 2 tbsp lime juice
• 1 tsp tamarind purée (optional)
• 1 tbsp Dried shrimp (optional)
• 4 Long beans (kacang panjang), cut into 3 cm pieces
• 6 Cherry tomatoes, halved
• ½ Carrot, shredded
• 3 tbsp roasted peanuts

Method

1. Grill or griddle the corn over high heat for 8–10 min, turning, until charred in spots. Cool slightly, then slice the kernels off the cob.
2. Pound the garlic and chillies in a large mortar until roughly crushed. Add the palm sugar and pound until it melts into the paste.
3. Add the fish sauce, lime juice, tamarind and dried shrimp and stir with a spoon.
4. Add the beans and bruise them lightly with the pestle, then add the corn, tomatoes and carrot. Pound gently while turning everything with the spoon, just enough to crack the corn and soak it in dressing.
5. Taste and balance: sweet, sour and salty in equal measure. Toss in the peanuts and serve straight away.

Tips

• No mortar? Bash the garlic and chillies with salt, then toss everything in a bowl and squeeze lightly with your hands.
• Contains peanuts and fish; leave out the dried shrimp for a shellfish-free salad.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Marion’s Kitchen Simply Suwanee