Thai cuisine · Salads & Mezze

Tam Taeng

Cucumber pieces lightly bruised in the mortar with tomatoes, so they release their juice into the lime-chili dressing.

Ingredients · for 4 servings

• 3 cucumbers
• 150 g cherry tomatoes
• 3 garlic cloves
• 2 Thai chilies
• 2 tbsp palm sugar
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp dried shrimp
• 40 g peanuts
• 100 g green beans

Instructions

1. Wash the cucumbers, halve lengthwise and lightly bruise with the flat side of a knife, then break into 3 cm pieces — the rough broken edges absorb the dressing better.
2. Toast the peanuts in a dry pan for 3 min. until fragrant and roughly chop; cut the green beans into 4 cm lengths.
3. Pound the garlic, chilies and palm sugar in a large mortar for 1 min. into a rough paste until the sugar is fully dissolved.
4. Stir in the lime juice, fish sauce and dried shrimp and taste the dressing briefly — it should be spicy, sour and lightly sweet all at once.
5. Bruise the beans and halved cherry tomatoes, add the cucumber pieces and toss gently for just 30 sec. so the cucumber stays crisp.
6. Transfer immediately to a shallow bowl, pour the released juice over the top, sprinkle with peanuts and serve chilled.