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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Chinese long beans; ends trimmed, or regular green beans |
| 2 | Peeled seeded & diced tomatoes |
| 1 klein | Zucchini; grated w. skin |
| 3 | Garlic cloves; pureed |
| 2 Esslöffel | Palm sugar or dark brown sugar |
| 1/4 Tasse | fish sauce |
| 1/4 Tasse | lime juice fresh |
| 3 | Stemmed serrano chiles; thinly sliced, w.seeds, (or more to taste) |
| 1 Esslöffel | Chopped kaffir lime leaves; Or |
| 1 Teelöffel | Grated lime zest |
| 1/2 Tasse | shrimp dried |
| 1/2 Tasse | Roasted unsalted peanuts |
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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.
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