Thai green papaya salad recipe
A delicious and crunchy, flavour-packed Thai green papaya salad with vibrant dressing.
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Ingredients
- 2 Tbs palm sugar or golden brown sugar
- 1 Tbs dried shrimp
- 2 garlic cloves
- 1 Tbs plus 1 tsp fish sauce
- 2 1/2 Tbsp freshly squeezed lime juice
- +- 12 - 15 thin green beans
- 1/2 a medium/large green papaya seeds removed, and shredded (about 3 heaped cups)
- 10 - 15 small cherry tomatoes halved
- 1/2 cup chopped fresh cilantro coriander
- 3 spring onions very thinly sliced
- 1/2 fresh red Thai chile or another chilli finely sliced (leave seeds in if you like it extra spicy)
- 2 Tbs coarsely chopped roasted and salted peanuts
Instructions
- Heat a small pan/pot of water to boiling and blanch the green beans for 3 minutes and then refresh them under cold water or drop them into an ice bath to suspend the cooking process. When Cool roughly chop into about 3cm pieces.
- In a pestle and mortar, pound the sugar, garlic, and dried shrimp into a fine paste. Add the fish sauce and lime juice and mix until it's well combined. Keep aside.
- Shred the de-seeded green papaya into julienne and add to a bowl (you want about 3 heaped cups to 3 1/2). Add the green beans, chopped spring onions, chopped cilantro/coriander, chipped chilli, and cherry tomatoes. Toss to combine.
- When you are ready to serve, pour over the dressing and toss to thoroughly coat. Sprinkle over the chopped peanuts.
Notes
Prep all the ingredients for this salad and assemble just before serving to retain as much of the crunch as possible.