- 3 dessert spoons palm sugar
- 1 tablespoon fish sauce
- 4 bird eye chillies
- 1 Thai Green Papaya
- 2 cloves of garlic
- 1 tablespoon dried shrimps
- 5 string beans
- 4 cherry tomatoes (halved)
- 1/2 carrot (julienned)
- 1 limes (cut and ready to juice)
- ¼ cup roasted unsalted peanuts (optional)
1. Prepare the ingredients as suggested above. Shred the green papaya with a miracle knife or with a regular cheese grater with large sized holes. Discard any of the green papaya seeds.
2. Traditionally in Thailand green papaya salad is made using a clay pestle and mortar and a spatula. Pound the garlic and chillies to a paste. Add the dried shrimp, peanuts and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon/spatula and pound to bruise the vegetables so that they absorb the heat and flavour of the chillies and garlic.
3. Add the lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavourings and seasonings. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad.
4. Transfer to a serving plate and sprinkle with peanuts. Serve with Thai sticky rice.