The Mopho Som Tam

Ingredients:

For the vinaigrette

• 3 each Louisiana dried shrimp, lightly toasted in a hot pan
• 3 cloves garlic, peeled
• 1 tablespoon shaved palm sugar
• 5 slices of Thai chili
• 1⁄2 cup tamarind water (1 tablespoon tamarind
• paste warmed with 2 cups of water and then strained)
• 2 tablespoons fish sauce
• 2 limes, split

For the salad

• 4 cups of peeled, seeded and julienned cucuzza squash, reserved in chilled water
• 2 peaches, seeded and large diced
• 1⁄2 cup blueberries
• 1⁄2 cup cooked black-eyed peas, fresh if possible
• 12 each cherry tomatoes, halved and salted
• 1 cup blanched, sliced green beans
• 1⁄2 cup minced cilantro leaves and stems
• 2 links Vietnamese Style Sweet Fermented Sausage, sliced thinly lengthwise
• 1⁄2 cup toasted peanuts

Cooking Directions

1. In a mortar and pestle pound together the dried shrimp, garlic, sliced chili and palm sugar until it forms a paste.

2. Gently work in the fish sauce, tamarind water and juice of two limes.

3. Drain the cucuzza squash from the chilled water and add it to the mortar and pestle.

4. Bruise the squash lightly with the pestle allowing the vinaigrette to penetrate the cells of the squash.

5. Pour the bruised squash and vinaigrette into a large bowl and toss in the remaining ingredients.

6. Serve immediately. Serves 6 guests.

(Alternately the vinaigrette can be made in a blender if no mortar and pestle is available. Once the vinaigrette is made in the blender mix it with the drained cacuzza squash and let them marinate together of 10 minutes and then toss in the remaining ingredient.)