| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Niger |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese long beans; ends trimmed, or regular green beans |
| 2 |
|
Peeled seeded & diced tomatoes |
| 1 |
sm |
Zucchini; grated w. skin |
| 3 |
|
Garlic cloves; pureed |
| 2 |
tb |
Palm sugar or dark brown sugar |
| 1/4 |
c |
Fish sauce |
| 1/4 |
c |
Fresh lime juice |
| 3 |
|
Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste) |
| 1 |
tb |
Chopped kaffir lime leaves; OR |
| 1 |
ts |
Grated lime zest |
| 1/2 |
c |
Dried shrimp |
| 1/2 |
c |
Roasted unsalted peanuts |
INSTRUCTIONS
DRESSING
Note: If using regular green beans, don't tie in knots.
For 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.
Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A09
NOTES : Formatted by Holly Butman
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #811 by Holly Butman
<butma001@acpub.duke.edu> on Sep 26, 1997
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