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| Yam Taeng (Spicy Cucumber Salad) |
"This recipe is based on the same flavors as 'Som Tam' (green papaya salad). Packed with flavor; use this salad as a side dish and serve with Thai glutinous rice."
Ingredients :
- 3 cucumbers - peeled, seeded, and grated
- 3 tablespoons crushed dried shrimp
- 2/3 pound long beans, sliced thin and mashed
- 5 cherry tomatoes, halved
- 5 Thai chilies, sliced thin
- 1 tablespoon palm sugar
- 2 tablespoons fish sauce
- juice of 1 lime, or more to taste
- 3 tablespoons roasted peanuts, chopped
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 15M |
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- Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl.
- Stir the Thai chilies, palm sugar, fish sauce, and lime juice together in a small bowl; pour over the cucumber mixture. Toss to combine. Adjust seasoning to your taste. Sprinkle chopped peanuts over the mixture to serve.
Notes :
- Look for packets of tiny dried shrimp in Asian markets or online. Store leftover shrimp tightly wrapped in the refrigerator or freezer.
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