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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 cup(s) shredded green papaya |
1/2 cup(s) shredded carrot |
1/2 cup(s) sting bean (cut into 1 long) |
2 tablespoon(s) fish sauce |
1 1/2 tablespoon(s) palm sugar |
3 tablespoon(s) fresh lime juice |
1/2 cup(s) tomato (wedged) |
1/3 cup(s) dried shrimps |
1/4 cup(s) dry roasted peanuts |
2-5 small thai chilies |
5 cloves fresh garlic |
Directions:
1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.
2. Add sugar, Pound with the pestle a few times to mash, then add sting bean, fish sauce, lime juice, and peanuts. Continue pound until all ingredients mixed well.
3. Pound a few more times, and add a pinch of papaya,carrot and tomato,while mixing with a spoon . This helps mix the garlic & chilies. Pound some more.
4. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.
5. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.
6. Note:
7. Don't pound the papaya too hard. You want to gently bruise the fruit, not smash it into bits or make it soggy. The papaya should be crunchy. You need to use a special ceramic mortar & pestle for making this dish. Using the stone variety will over-pound your papaya.
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