THAI PAPAYA SALAD RECIPE
A side dish normally eaten with rice and fried or roast beef
3 cups julienned semi ripe papaya as in photo
3 long beans –cut into 3cm (1 inch) length.
1 garlic- minced
2 fresh red or green chili (to taste)- chiffanade (paper thin slices)
2 tablespoons ground roasted peanuts
1 tablespoon palm sugar (jaggery)- chiffanade
2 tablespoons lime juice
1 1/2 tablespoon Thai fish sauce (nam pla)
1 tablespoon chopped dried shrimps
The way to do it
- Cut papaya in half (lengthwise) remove seeds, peel off skin and wash clean. Using a sharp knife, julienned the papaya ( should not be too long but not too thin either).
- Boil some water in a pot (just about enough to submerge the papaya). Once boil, add in papaya . When just about crisp tender, immediatety turn off fire and drain away water, using a strainer. Ensure pieces not broken.
- Blend sugar, lime juice, fish sauce and dried shrimp, peanuts and chili .. Add the julienned papaya and mix well. Marinate half hour before serving.
- Dish should taste sweet, sour, and a little bit salty, so you may need to add more of certain ingredients to suit your taste buds. Serve with rice as side dish. I would love to add some crushed black pepper onto it....yummy