Chef Bob’s Corner

Ingredients

300  gr  unripe green papaya peeled and jullienne

7 pcs green bird’s eye chilli

5 cloves garlic

50 gr  Long Bean,  cut into 1-cm pieces

2  tbsp roasted peanut

1  tbsp dried shrimp

6  cheery tomatoes,  quartered

3  tbsp  lemon juice

1  tbsp chop palm sugar

1 tbsp fish sauce

Method

Pound roughly chilli and garlic together in small quantities to ensure it become a smmoth paste.  Add inn Jullienne Papaya.  Mix all ingredients and mix well.