Prep 20 mins
Cook 0 mins
One day my sharemate sunny's mom came to Aus. She took us to the Thai restaurant and we had this salad. The combination of fish sauce and lime juice is really nice and roasted peanut gives nice crunchiness in the salad. I found the recipe and I thought I should share it with Thai food lovers!
- 120 g small hard green unripe papayas
- 1 1⁄2 tablespoons palm sugar
- 1 tablespoon fish sauce
- 1 -2 garlic clove
- 25 g roasted peanuts
- 25 g snake beans, cut into pieces
- 1 tablespoon ground dried shrimp
- 2 -6 bird's eye chilies, stems removed (6 will give a VERY HOT result!!)
- 50 g cherry tomatoes, cut into 2 pieces
- 1⁄2 lime
- sticky rice, to serve
- Peel the green papaya with the vegetable peeler and cut the papaya into long, thin shreds.
- If you have a mandolin, use the grater attachment.
- Mix the palm sugar with the fish sauce until the sugar has dissolved.
- Using a large, deep pestle and mortar, pound the garlic into a paste.
- Add the roasted peanuts and pound roughly together with the garlic.
- Add the papaya and pound softly, using a spoon to scrape down the sides, and turning and mix well.
- Add the beans, dried shrimp and chillies and keep pounding and turning to bruise these ingredients.
- Add the sugar mixture and tomatoes,squeeze in the lime juice and add the lime skin to the mixture.
- Lightly pound together for another minute until thoroughly mixed.
- As the juice comes out, pound more gently so the liquid doesn't splash.
- Discard the lime skin.
- Taste the sauce in the bottom of the mortar and adjust the seasoning if necessary.
- It should be balance of sweet and sour with a hot and salty taste.
- Spoon the papaya salad and all the juices onto a serving plate.
- Serve with sticky rice.