Ingredients
- 250 grams tomatoes (approx. 2-3 medium), cut into bite size chunks
- 1 shallot, medium, thinly sliced
- 20 grams garlic, peeled
- 5 grams green chilis (Thai bird chilis), roughly chopped
- 15 grams roasted peanuts (Planters work just fine), coarsely crushed. Choose your weapon to crush: mortar and pestle, rolling pin, can of soup.
- 1-2 kaffir lime leaves, finely sliced into hair-like shreds
- 1 handful cilantro, leaves and stems, chopped
- 1/2 tablespoon chickpea flour (also called gram flour or besan), toasted. Easily found in Indian stores, Asian stores, or other specialty stores.
- 2 tablespoons "tep say an lien" or crisp-fried, seasoned tiny shrimp (easily found in Asian stores in the ready to eat snacks aisle)
- 1 tablespoon peanut oil or vegetable oil
- Pinch kosher salt to taste
Details
- Servings:
2
- Diet:
Low-Sodium
- Meal:
lunch, dinner
- Dish:
salad
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