Serve with... GREEN PAPAYA SALAD

Stir 1½ tablespoons fish sauce, 2 tablespoon lime juice, 2 tablespoon caster sugar, 1 tablespoon water and ½ birds eye chilli, finely sliced in a small bowl, until sugar has dissolved. Blanch 120g green beans, finely sliced on a long angle, for 30 seconds; refresh in iced water, drain. Toss beans; 300g (3 cups) firmly packed green papaya, finely julienned; 120g cherry tomatoes, roughly chopped; ¼ cup coriander leaves; 1 clove garlic, finely chopped; and 1 tablespoon dried prawns, soaked for 5 minutes, drained and roughly crushed with a mortar and pestle. Scatter with 30g roasted peanuts.