Green Papaya salad
You are not often told in a recipe to purchase
an unripe ingredient, but the success of this
salad depends upon a green papaya that is
totally hard to the touch. Anything riper and
the fruit will be too soft to grate. Thais
actually peel the papaya whole. It is then cut
vertically 5mm thick and horizontally into
scant 5mm thick threads.
1 medium green papaya
14 dried shrimp
1 tablespoon tamarind pulp soaked in 3
tablespoons warm water
2 garlic cloves, minced
4 small fresh green chili peppers,
¼ pound long beans, cut in 1 inch pieces
3 plum tomatoes, cut in thin wedges
2 tablespoons nam pla (fish sauce)
½ teaspoon sugar
½ cup shelled roasted unsalted peanuts,
Peel the papaya and rinse under cold water. Halve, remove seeds, and shred flesh
using a grater or a knife. In a food grinder, process dried shrimp and set aside.
Strain tamarind pulp, reserving juice.
With a mortar and pestle, pound garlic and chilis to release flavour. Add papaya,
green beans, and tomatoes and continue pounding gently, 1 to 2 minutes.
Add shrimp, tamarind juice, nam pla, and sugar - stir until well combined, then
lightly pound for 1 to 2 minutes more.
Divide among plates and garnish with roasted peanuts. Accompanied with sticky
rice, grilled chicken or Thai barbequed pork.
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters