• 1 cup mungbean sprouts
• 1 cup long beans, cut into half inch pieces
• 1 cup peeled and diced cucumber
• 1 cup roughly shredded green cabbage
• 2-3 sprigs lemon basil (can sub with other basil variety)
• 1/2 cup roasted peanuts
• 3 tbsp sweet soy sauce
• 3 tbsp chicken bouillon broth
• 2 tbsp coconut sugar (can substitute with brown sugar)
• 2 cloves garlic, peeled
• 1/2 thumb kencur (sand ginger, can be omitted)
• 1-4 Thai Dragon chilies, depending on desired spice
• 1/2 tbsp shrimp paste
• 1 kaffir lime leaf
• small handful dried shallots
• 8-10 puffed rice chips, preferably pink 'krupuk'
• 2 tsp salt, can add more to taste
1. Blend chilies, shrimp paste, garlic, salt, coconut sugar, and kencur in mortar and pestle or food processor until it makes a rough paste.
2. Add peanuts and kaffir lime leaf, blend.
3. If using mortar and pestle, add chicken bouillon broth and long beans and lightly bruise with pestle to tenderize before adding the sprouts, cabbage, cucumber, and basil and mixing. If using a food processor, add chicken broth to peanut paste, then place the long beans on a cutting board and tenderize with a rolling pin before putting all ingredients in a bowl and mixing.
4. Add shrimp crackers, breaking into pieces with your hand, along with the sweet soy sauce and fried onion. Mix well and serve.