This week’s Foodie Friday recipe is a green papaya salad, brought to you by chef Angus An from Maenam restaurant.
This salad is typically served by vendors on the streets of Thailand. It’s very simple to make but full of complex flavours.
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What you need
- 2-3 bird’s eye chilies
- 1-2 garlic cloves
- 1-2 garlic cloves
- Pinch salt
- 2 Tbsp dried shrimp
- 1 Tbsp roasted peanuts
- 4 cherry tomatoes
- 2 Tbsp shredded carrot
- 10-12 pieces Long beans cut into 1-inch lengths
- 1 cup shredded green papaya
- 2 Tbsp palm sugar (pounded)
- 1 Tbsp tamarind water
- 1 Tbsp lime juice
- 1 Tbsp fish sauce, or to taste
How to do it
- Pound chillies, salt, and garlic using a mortar and pestle.
- Add peanuts and dried shrimp. Pound to a coarse paste.
- Add cherry tomatoes, carrot, long beans, and green papaya – bruise gently.
- Season with the palm sugar, lime juice, and fish sauce.
- The taste should be a mixture of sour, salty, sweet and hot.
- Serve.
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