- 1 ½- 2 pounds green papaya, grated into long, this strips
- 8-12 cherry tomatoes, halved
- 1-3 garlic cloves
- 1- 1 ½ “ ginger (young as possible) chopped
- 2 each Thai red and green bird chilies
- 1-3 scallions, chopped
- 2 tablespoons dried shrimp
- 3 tablespoons blanched, roasted peanuts, chopped
- 2 limes, juiced
- 1 ½ tablespoon palm sugar
- 3 tablespoons fish sauce
- ¼ pound Chinese long beans, blanched and cut into 4” lengths
- cilantro sprigs
- lettuce leaves
instructions:
Green papaya is very firm. Traditionally, it is pounded in a
clay mortar to soften the fibers so that it will absorb the flavors of the
other ingredients when making this salad. If you do not have a mortar, you can
achieve a similar affect by alternately mixing and squeezing the papaya with
the other ingredients in a bowl.
In a mortar, begin by pounding the garlic, ginger, and
chilies. Once a paste, add the palm sugar with a small amount of the papaya.
Add more papaya as the ingredients begin to soften. Next, add the shrimp and
cherry tomatoes along with more papaya. Continue until all of the papaya has
been added. Next, add the peanuts and long beans. Lastly, mix in the fish sauce
and the lime juice. Correct seasoning to taste (hot, sour, salty, sweet)
Serve on a platter lined with lettuce leaves. Garnish with
cilantro sprigs.
This salad is delicious as is, however, in Northern
Thailand, it is traditionally served with sticky rice.
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