Green Papaya Salad
Ready In: 20 mins
Serves: 1
Ingredients
- 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
Directions
- 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.
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