Mr.NITHIN REDDY of BCTCA 6TH sem is a rising star in the culinary world, with an impressive grasp of both traditional and modern cooking techniques. He is been selected as “Chef of The Day” at IIHMCA.
INGREDIENTS:
100 gms Raw green papaya flesh (julienned)
50 gms White onions (sliced)
2 nos Thai snake beans
2 nos Clove garlic (peeled)
2 nos Green chilli (crushed)
15 gms Dried shrimp
40 gms Long beans (cut into 3cm lengths)
30 gms Roasted unsalted peanuts
8 gms Soft palm sugar
12 ml Lime juice
10 ml Fish sauce
4 nos Cherry tomatoes (halved)
METHOD:
- Place the garlic and green chili in a mortar and use the pestle to crush.
- Add the shrimp, snake beans and long beans and pound a few times to bruise the beans.
- Add the 1/2 peanuts and pound a few more times.
- Add the palm sugar and lightly grind until it has dissolved, then add the lime juice and fish sauce.
- Add the cherry tomatoes and pound lightly.
- Add the papaya and sliced onions and pound lightly, then mix well with a spoon.
- Garnish with roasted crushed peanuts and sesame seeds.
- Serve in the papaya boat.