Serves 2-3
Preparation time: 25 mins
Ingredients:
- 1 young medium dark green papaya, grated into shreds
- 2 garlic cloves
- 5 green & red hot chilies (Phrik Khi Nu)
- 8 cherry tomatoes, cut into wedges
- ½ cup long green beans, chopped into ½ inches or 1 centimeter pieces
- ¼ cup tamarind juice
- ¼ cup lime juice
- 1 tbsp. Palm sugar
- 1 tbsp. fish sauce
- ¼ cup dried shrimps
- ¼ cup roasted peanuts
Methods:
- Peel the papaya and rinse under running cool water. Roughly grate the papaya fresh or cut it into shreds. Remove the seeds. Set aside.
- In a mortar, pound the garlic cloves, chilies, chopped green beans and cherry tomatoes to a rough puree. Add the tamarind juice, lime juice, palm sugar, fish sauce, and dried shrimps, mixed well. Then, add grated papaya, gently pound them until roughly mixed. Add the coarsely chopped peanuts and garnish with dried shrimps.
- Serve cold accompanied by sticky rice and grilled chicken.
Tips,
The papaya salad is often eaten with grilled chicken, sticky rice and fresh cabbage leaves.
