1tablespoonCoconut Sugarhave more on hand or sub regular sugar.
3tablespoonDried ShrimpSee notes on where to find
2Roma Tomatoesthinly sliced or use cherry tomatoes cut in half.
5Fresh Green beans cut into 2 in pieces or Chinese long beans.
¼cupPeanuts
Sliced Cucumbers, Lettuce or Cabbage leaves for serving
Instructions
Peel the papaya and cut in half length wise and scoop out the seeds. Do a quick soak in ice water to ensure the papaya is crisp and cold. Shred the papaya with a mandolin or peeler. You want to end up with shreds.
Pound garlic cloves and Thai chili peppers in the mortar until a paste is formed. (Non-mortar) Use a food chopper or finely chop the garlic and chili peppers with a knife.
Add lime juice, fish sauce, coconut sugar, dried shrimp, tomatoes, and green beans to the mortar and pound to release juices. If using a bowl, smash with a large spoon.
Add the shredded papaya to the mortar, or bowl. Begin pounding until papaya is evenly coated with sauce and tomatoes have been slightly smashed. For the bowl method, use a large spoon to incorporate all the ingredients.
Add the peanuts, taste and see if additional lime juice, fish sauce, or sugar is needed.
Video
Notes
Dried shrimp can be found at Asian markets or online. It is usually packaged in the refrigerated section. If you can't find dried shrimp, then you can boil some regular shrimp and place those on top for garnish.Traditionally hard palm sugar is used, but I prefer the convenience of granulated coconut sugar. Papaya salad is best eaten the same day, but leftovers can be kept refrigerated for 2 days. Keep in mind the papaya will get soggy the longer it is kept.Serve with:Sticky Rice and Grilled chicken wings or Thai Beef Jerky
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.