Make your very own crisp and crunchy Thai papaya salad with this authentic recipe. Find under-ripe green papaya, as well as other ingredients, at your local Asian market.
3 people made this
4 tablespoons dried shrimp
3 tablespoons palm sugar
3 tablespoons fish sauce
1 tablespoon tamarind juice (optional)
2 tablespoons lime juice
2 to 3 garlic cloves
1 pinch salt
1 Thai red chilli (bird's eye chilli), or to taste
75g long beans, cut into 3cm sections
500g shredded green papaya
5 cherry tomatoes, cut into halves
more lime juice, fish sauce and palm sugar to taste
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Method Prep:30min › Ready in:30min
Soak the dried shrimp in water till softened. Drain, then crush lightly with a fork or mortar and pestle. Set aside.
Combine the palm sugar, fish sauce and tamarind juice (if using) in a small pot. Bring to the boil, stir until sugar dissolves. Remove from heat and let cool, then add lime juice.
Using a mortar and pestle, crush the garlic cloves with a pinch of salt. Add the chilli. (Barely crush, if serving to spice-sensitive people, crush more, if a spicier salad is wanted.)
Place long beans in a large mixing bowl with the garlic mixture. Pound lightly to break the bean pods open. Add papaya, tomatoes, soaked shrimp and dressing mixture. Pound lightly but firmly to bring all the ingredients together.
Adjust seasoning to make the salad spicy, salty, sour and sweet, in that order. Serve immediately.
Long beans, also called yard-long beans, are available at Asian or Chinese markets. In a pinch you could use fresh haricots verts or omit them all together. If you don't have palm sugar, in a pinch you could use soft brown sugar.