Ingredients:
- Dried shrimps
- 1 clove of garlic
- 1 bird’s eye chili
- Caster sugar 2 tablespoons
- Tamarind paste 30 g
- Fish sauce 1 tablespoon
- 1 lime
- 2 green papayas
- 1 banana shallot
- 1 big carrot
- Fresh coriander 20 g
- Fresh Thai basil
- Peanuts 100 g
Cooking Instructions
- How to cook a salad for Thanksgiving dinner? Start with 100 g of dried shrimps. Place them into mortar and pestle. Add a pinch of salt and break them up. Add 1 clove of sliced garlic. Next, slice bird’s eye chili and add to the shrimps. Then, add 2 tablespoons of caster sugar.
- Take 30 g of tamarind paste, and add some hot water. Then, add tamarind paste to the shrimp mixture. Next, add 1 tablespoon of fish sauce. Give that a really good mix. Add some lime juice. The sauce is ready.
- Peel green papaya and grate it. Then, grate banana shallot and carrot.
- Put all vegs into the serving bowl and mix. Add fresh coriander and Thai basil. Chop 100 g of peanuts and toast in the pan for 3 minutes. Cool and add to the salad. Finish the salad with the sauce. Cook this recipe with a photo!
See: Other Fish Recipes by Gordon Ramsay
See: Other Vegetarian Recipes by Gordon Ramsay
See: Other Salad Recipes by Gordon Ramsay