Asian Salad & Nam Jim

Asian Salad & Nam Jim

100g/4oz green pawpaw, sliced thinly
60g/2¼oz beansprouts, picked
1 large Lebanese cucumber, halved and sliced thinly
40g/1½oz roasted peanuts, roughly crushed
8 cherry tomatoes, halved
2 red shallots, sliced finely
2 red shallots, sliced finely and fried until golden
very small bunch of Thai basil, picked
very small bunch of coriander, picked
very small bunch of mint, picked
1 portion of Nam Jim(see recipe below)

Method:

Mix all the salad ingredients together in a bowl and toss lightly with the nam jim.

Nam Jim

Ingredients:

4 cloves garlic
4 coriander roots
2tsp sea salt
2 long red chillies, de-seeded and chopped roughly
2 long green chillies, de-seeded and chopped roughly
2 wild green chillies
2 tbsp palm sugar
40ml/1fl oz fish sauce
80ml/2 ¾fl oz fresh lime juice
6 red shallots, sliced thinly

To make the nam jim:

• Pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don’t reduce to a paste.
• Add the chillies and crush lightly.
• Mix in the palm sugar, fish sauce, lime juice and shallots.
• The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.