If you don’t have a mortar and pestle in your kitchen, put all the ingredients in a ziploc bag and pound away with a rolling pin or similar implement.
By Shannon Lim
Thai Green Papaya Salad
If you don't have a mortar and pestle in your kitchen, put all the ingredients in a ziploc bag and pound away with a rolling pin or similar implement.
Author: Shannon Lim
Recipe Type: Salad
- 170g (6 ounces) Green Papaya Strands (from a small green papaya)
- 6 Cherry Tomatoes – halved
- ¼ cup Roasted Peanuts
- 2 tablespoon Dried Shrimp
- ? cup Long Beans – cut into 1-inch (2.5cm) stick
- 1 Bird’s Eye Chili
- 3 tablespoon Fresh Lime Juice
- 2 tablespoon Good Thai Fish Sauce
- One clove Garlic
- 3 teaspoon Palm sugar or to taste
- Pound garlic and chilies in the pestle and mortar until they form a smooth paste.
- Add dried shrimp and palm sugar and pound until the pieces are broken up, but not completely pulverized. The palm sugar is added now because you want to pound it to a paste so that it can be dissolved more easily and blend more readily with the other ingredients added later.
- Add the peanuts and lightly pound until they are broken into tiny pieces.
- Add the green beans and crush them with the mortar until they’re splitting and lightly bruised. If your pestle and mortar is small like mine, pour out the contents into a big mixing bowl.
- Add the papaya and tomatoes into the pestle and mortar and pound on them. Pounding the papaya strands will soften up a bit so they can soak up the seasonings more readily.
- Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
- Use a large spoon with the other hand to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle. Keep pounding and flipping for a few seconds.
- Pour everything into the mixing bowl and use your hands to mix and squeeze all the flavours together. Taste for seasoning. Add more fish sauce, lime juice, or sugar as needed.