4 garlic cloves, roughly chopped
2 small red chillies, sliced
½ red onion, peeled and roughly chopped
2 tablespoons dried shrimp, soaked in warm water for 10 minutes, drained
2 tablespoons Thai palm sugar, grated
200g cherry tomatoes, halved
2 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon macadamia oil
1 medium green papaw or ½ large green papaw, seeds removed and grated
200g green beans, blanched and sliced
2 cups wild rocket leaves
½ cup mint leaves, finely chopped
½ cup fresh coriander leaves, finely chopped
¼ cup fresh basil leaves, torn
1 cup raw macadamias, roasted and roughly chopped
1 lime, cut into wedges
To make the dressing, pound garlic, chillies and onion in a mortar to make a paste. Add the drained shrimp and palm sugar and lightly bruise then add the tomatoes, fish sauce, lime-juice and macadamia oil, pound and bruise to release the juices from the tomatoes to make your dressing, it should taste hot, sweet, sour and salty.
Combine all the salad ingredients in a large bowl and toss with the dressing. Pile onto a serving plate and serve.
Serving suggestion: delicious with barbecued prawns.