Papaya and Snake Bean Salad with a Thai Dressing

This recipe is from season 2, episode 7 of Paddock to Plate.

Serves 6-8

Ingredients

• 2 large green papaya, shredded (see note), soaked in cold water for 5 minutes, then drained and chilled
• 300 gm cherry or grape tomatoes, cut in half
• 250 gm snake beans, thinly sliced diagonally, soaked in cold water until crisp, then drained and chilled
• 4 long red chillies, halved, de-seeded, thinly sliced lengthways and soaked in cold water until they curl, then drained and chilled
• 6 spring onions, thinly sliced diagonally, soaked in cold water until they curl, then drained and chilled
• ½ cup roasted peanuts, to serve

Dressing

• 4 long red chillis, de-seeded and thinly sliced
• 1 tbsp dried shrimp
• 1 tbsp roasted peanuts
• 3 cloves of garlic, coarsely chopped
• 2 tbsp coarsely grated light palm sugar
• 100 ml lime juice, or to taste
• 1 tsp fish sauce

Directions

To prepare the dressing, pound the chillies, shrimp, peanuts, garlic and palm sugar in a mortar and pestle until amalgamated and the mixture has a chunky, sauce-like consistency (3-4 minutes).  Add the lime juice and the fish sauce, a little at a time, and taste for balance of flavours. The dressing should taste quite intense, with a balance of hot, sweet, salty and sour flavours. Refrigerate until required.

Combine the shredded papaya, tomatoes, snake beans and chilli in a large bowl, add the dressing and toss well to evenly coat the salad with dressing. Serve scattered with spring onion and peanuts.

Note a special grater for green papaya or mango can be purchased at an Asian specialty store; they are inexpensive, easy to use and are perfect for this salad. Otherwise shred on a mandolin or by hand.

Photo by Pinterest