Recipe by Chrissyo
This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours.
Top Review by Ld_di
Nice, authentic tasting recipe! All the flavors work really well together! I added shredded carrots as well. This season it's hard to find unripen papayas, but you want to look for the greenest ones with a harder to the touch surface. Thank you Chrissyo for posting this!
- 200 g peeled and thinly grated unripe papayas (I prefer to slice the papaya into long paper thin slices)
- 1 clove peeled garlic
- 4 green green bird's eye chilies
- 30 g French beans or 30 g the asian yard long beans, cut to to 2 cm pieces
- 20 g dried shrimp
- 2 tablespoons palm sugar
- 3 tablespoons fish sauce
- 3 tablespoons lime juice (you can use lemon juice)
- 60 g cherry tomatoes, quartered
- 30 g roasted peanuts
- lettuce leaf (to garnish)
- coriander leaves (to garnish, you can use mint leaves instead)
Directions See How It's Made
- In a mortar, roughly pound the garlic and chillies.
- Add the beans and pound, then the shrimps and pound again until crushed.
- Add the sugar, fish sauce and lime juice and stir together.
- Add the tomatoes and press with the pestle to bruise the tomatoes.
- Add the peanuts and the papaya and stir until well mixed in.
- Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.