Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Papaya | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 g/10 oz/2 cups finely grated green papaya
- 1 handful tender green beans
- 2 tablespoons dried shrimp
- 2 tablespoons crushed roasted peanuts
- 1 clove garlic
- 2 shallots or small purple onions
- 2 or 3 fresh bird's eye chillies
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- lime juice to taste
- dried chilli flakes (optional)
Directions
Peel papaya and shred the flesh or grate into fine, long strands. Cut beans into short lengths.
In a blender process the dried shrimp to a floss. Combine with the crushed peanuts and set aside.
Use a mortar and pestle to pound the garlic, shallots and chillies to a paste.
Add fish sauce and sugar, then the beans and pound gently so the beans don't lose their shape.
Add papaya shreds and pound lightly. Turn out into a bowl, add lime juice and toss.
Sprinkle with dried shrimp and peanuts, and if liked, some dried chilli flakes.
Category:Cambodian Recipes
Category:Cambodian Salads