Green Papaya Salad Recipe

Green Papaya Salad Recipe

(Thai Green Papaya Salad Recipe)

2 green bird's eye chilies

1 clove garlic, peeled

1½ tablespoons shaved palm sugar

1½ tablespoons dried shrimps (soaked in warm water for 10 minutes)

1 ripe tomato

1 yard-long bean, cut into 2.5cm (1 in) pieces

1½ tablespoons tamarind juice

1½ tablespoons lime juice

1½ tablespoons fish sauce

5 tablespoons roasted peanuts, crushed

1 medium-sized green papaya, finely shredded

½ small round Thai aubergine (eggplant), sliced

Method:

Add the chilies and garlic to a clay mortar and pestle and pound to a paste.  Add the palm sugar and drained dried shrimp, lightly bruised, then add tomato and snake beans.  Pound and bruise; the liquid released will form a light sauce.  Add the tamarind, lime juice and fish sauce.  Taste - it should be sweet, sour and salty.  If you think it's intense, remember that the green papaya is yet to be added.  Add the peanuts and mix through.  Add the green papaya and Thai aubergine and pound.  With your hand and a spoon, mix to combine all the flavors in the mortar.  Taste and adjust the seasoning if necessary.  Spoon onto a serving plate and serve

 with either steamed Jasmine rice of coconut rice.