Green Papaya Salad

Name: Green Papaya Salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp Garlic (2 tbsp garlic, roughly chopped (10 normal or 4 large garlic cloves)); 6 pieces Thai chili (6 thai chili, roughly chopped with seeds (use fewer for less spicy)); 6 tbsp Shrimp (6 tbsp dried shrimp); 1 cup Palm Sugar (1 cup palm sugar, grated using standard box grater, loosely packed); ½ cup Lime (1/2 cup lime juice); ½ cup Fish Sauce (1/2 cup fish sauce); 1 cup Peanut (1 cup roasted peanuts, unsalted); 20 pieces Snake Beans (20 snake beans, cut in 5cm/2" pieces (raw)); 3 cup Grape Tomato (3 cups grape tomato, cut in half (~400g / 14oz)); 1 g Papaya (500g / 4 cups green papaya, shredded, tightly packed cups (~1 medium, 2/3 large)); ½ cup Thai Basil (1/2 cup Thai basil leaves)

25 minAsian

Servings4

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Pescatarian

Steps

1crush peanuts: place peanuts in a mortar and pestle. pound lightly to break them up into largish pieces, not into powder. transfer to bowl.
2garlic and chilli paste: place garlic and chilli in the mortar. pound into a paste. add shrimp and pound to crush them – no need to grind them to a paste.
3dressing: stir in palm sugar, lime and fish sauce until sugar dissolves. pour dressing into a large bowl.
4bruise snake beans: add snake beans to mortar (in batches if needed). pound to bruise, split and soften (they are raw, so they need to be bashed to soften). add to dressing.
5crush tomato: grab handfuls of tomato, crush with your hands then add into the bowl.
6add papaya: add papaya and 3/4 of the peanuts. toss well with 2 wooden spoons or tongs.
7serve immediately: once everything is coated in dressing, immediately pile up onto plates. spoon over some dressing (there will be a bit of dressing still left in the bowl, that's normal). garnish with thai basil leaves, sprinkle with remaining peanuts. serve immediately.