1 lb small squid head, eyes removed
2 cups green papaya, shredded
1 cup long bean, cut into 3-inches length
1 tomato, cut into wedges
2 T basil, julianed
1 T fish sauce
1 T chunky peanut butter
2 lemon
1 t Siracha chilli sauce or to taste
1 T sugar or to taste
Blanch long bean in boiling water for 1 minute or until they turn deep green and nicely soft.
Cook squid heads for 3 minutes, drained.
In a salad bowl, put green papaya, long bean, squid head, peanut butter, fish sauce, lemon juice, sugar, chilli sauce and mix well. Add tomato and basil, chill for 2 hours and serve.
No comments:
Post a Comment