Ingredients: 100g green papaya, 1 garlic, 1 mini lime, 1 cowpea, 2 cherry tomatoes, 1 small pepper, 15g bean sprouts, 5g pine nuts, 2g coriander, 1 spring roll wrapper .

Seasoning: 15 grams of Chubang fish larvae rice sauce, 3 grams of Chubang apple cider vinegar, 3 grams of sugar, 3 grams of salt, and 2 grams of fish sauce.

Production Method:

1. First grate the green papaya and pickle it with salt, then mash the garlic with the Chubang fish larvae rice sauce, add sugar, add the Chubang apple cider vinegar and fish sauce and mix well;

2. Shape the spring roll wrapper into a cylindrical shape and fry it in the pan, take it out, and fry the pine nuts, take it out and set aside;

3. Chop the small peppers, quarter the cherry tomatoes, cut the cowpeas in water and cut into sections, cut the coriander into sections, and finally mix with the green papaya shreds;

4. Top the mixed green papaya shreds with spring roll wrappers and pine nuts, garnish with bean sprouts and serve on a plate.

Features of the dish: The Chubang fish fillet with rice sauce replaces dried shrimps in traditional Thai cuisine, and the flavor is more unique.