3 garlic cloves
3 birds’ eye chillies
2 tbsp roasted peanuts
6 cherry tomatoes, halved
3 green beans, cut into 3cm (1/2 inch) batons
2 heaped cups fine carrot strips
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar or (2 tsp white + 1 tsp brown sugar)
Place the garlic and chillies onto a large piece of baking paper. Fold the edges together to form an enclosed packet. Use a rolling pin to pound the garlic and chillies to a rough paste. Open up one side of the packet and add the peanuts. Pound to crush the peanuts. Empty the contents of the packet into a large bowl.
Add the cherry tomatoes and beans to the bowl and use the end of the rolling pin to crush and bruise the beans and tomatoes. Add the carrot strips, fish sauce, lime juice and sugar and lightly pound and mix the carrot using the rolling pin and a spoon. Taste and adjust the seasoning with more fish sauce, lime juice or sugar to taste.