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Green Papaya Salad




Source of Recipe


Bangkok Garden, Toronto


List of Ingredients




Cloves garlic 2 2
Red hot chillies 2 2
Dried shrimp 1 tbsp. 60 ml
Un roasted peanuts 1 tbsp. 60 ml
Green beans 3 3
Lime slices 5 30 ml
Fish sauce 2 tbsp. 30 ml
Palm sugar (fruitrose) 1 tbsp. 10 ml
Green papaya Shredded peeled 2 cups 500 ml
Cherry tomatoes, sliced ½ 4
Carrots, grated 2 2

Recipe



In a mortar, pound garlic and chilies. Add dried shrimp and peanuts; pound until in small pieces. Slice green beans in ¾ inch (2 cm) pieces, add to mortar and pound. Combine lime juice, fish sauce and palm sugar and stir until sugar is dissolved. To serve, combine papaya, tomatoes or carrots and contents of mortar and mix well. Top with dressing. Serves 2-4.

Shredding Papaya:

To shred papaya Thai style, hold the peeled fruit in your left hand (assuming you are right handed) and with a meat clever in your right hand, make a series of parallel cuts 5 mm (1/4 inch) deep, close together, all around the papaya. Thais can do this quickly by keeping up a steady chopping rhythm, chop chop chop chop TURN, chop chop chop chop TURN. This takes a steady eye and hand. It’s worth taking the time to learn this skill.

When the surface of the papaya is covered with parallel gashes, take a paring knife and cut down from top to bottom, about 5 mm deep, to create long smooth shreds. Keep paring until there are no more cuts, then repeat the process, making a new set of cuts with the meat cleaver.