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 [1]