Ingredients Jump to Instructions ↓

  1. 3 garlic cloves -- pureed

  2. 2 tablespoons palm sugar or dark brown sugar

  3. 1/4 cup fish sauce

  4. 1/4 cup fresh lime juice

  5. 3 serrano chiles -- or more to taste, stems removed -- sliced thin with -- seeds

  6. 1 tablespoon chopped kaffir lime leaves (or 1 tsp grated lime zest)

  7. 1/2 cup dried shrimp

  8. 1/2 cup roasted -- unsalted peanuts

  9. 1 pound Chinese long beans -- ends trimmed

  10. 2 tomatoes -- peeled, seeded, and diced

  11. 1 small zucchini -- grated with skin

Instructions Jump to Ingredients ↑

  1. Preparation : For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing.


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