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原料
蒜: 2〜3瓣, 泰国辣椒: 2-3个, 棕榈糖: 2汤匙, 鱼露: 2汤匙, 虾酱(可选): ½茶匙, 干虾: 2汤匙, 青柠一个挤汁: 大约2½汤匙, 8至10盎司切碎的绿色番木瓜: 大约1/2的中型绿色番木瓜, 长豆(豆角): 2盎司切5厘米长, 樱桃番茄: 4盎司(对半切开), 烤花生: 2汤匙
步骤
1所需材料图
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2所需材料图
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3所需材料图
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4所需材料图
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5砂浆:泰国研磨器或是杵,我们这边叫蒜窝子
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6添加大蒜和辣椒在蒜臼(可以捣蒜捣辣椒的东西)中, 把大蒜和辣椒很好地捣碎,加入棕榈糖,鱼酱,虾酱和干虾。继续捣直到棕榈糖已经溶解,确保干虾也被捣烂,这样味道会更丰富,不要太用力避免辣酱溅到眼睛里。最后,加入柠檬汁,拌匀混合
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7捣
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8捣烂
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9加入棕榈糖,鱼酱,虾酱和干虾
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10继续捣直到棕榈糖融化干虾捣烂。
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11最后加入青柠汁
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12捣好的样子
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13加入豆角
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14加入木瓜丝
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15一只手拿着杵另一只手拿着匙子。轻轻的用勺子从底部翻用杵轻轻的往下捣
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16当番木瓜和长豆脱水变细,然后加入西红柿和烤花生。最后再翻转拌匀
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17加花生
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18拌
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19最后拌一下
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20拌好
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21装盘
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22开吃
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小技巧
也可以在臼中捣要调料,在碗中拌沙拉