Back to 2 servings 1.5 cup julienned green papaya, see blog post above for how to julienne papaya 2 clove garlic Thai chilies, to taste 1.5 tbsp palm sugar, 18 g, finely chopped, packed 3 long beans, cut into 2-inch pieces 3 tbsp roasted peanuts, 45 ml, see note 1 1 heaping Tbsp dried shrimp, roughly chop if you have large ones 2 tbsp fresh lime juice, 30 ml, see note 2 2 tsp tamarind paste, 10 ml, see note 3, store bought or homemade 1.5 tbsp fish sauce, 22.5 ml 0.5 cup grape tomato halves or one small tomato cut into wedges Serving suggestion: sticky rice and BBQ chicken are classic pairings with papaya salad!
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Soak the papaya in ice water for about 15 minutes to make it crunchier. Drain well and place on a towel-lined plate to absorb excess water, then rub the top dry with another towel; you want as little water on the papaya as possible so as not to dilute the dressing.2 Step 2: In the mortar, pound garlic and chilies into a rough paste.3 Step 3: Add the palm sugar and mash with the pestle until it turns into a wet paste.4 Step 4: Add the long beans and pound just until they're broken.5 Step 5: Add the dried shrimp and peanuts and pound to break the peanuts up slightly so they look roughly chopped.6 Step 6: Add the fish sauce, tamarind paste, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.7 Step 7: Add the shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it's done!8 Step 8: Plate and sprinkle with extra peanuts, if desired. For a classic Northeastern Thai meal, serve with sticky rice and the ultimate BBQ chicken.9 Step 9: Follow the instructions above in your small mortar up until you've added the fish sauce, lime juice and tamarind paste.10 Step 10: Transfer the contents of the mortar into a large mixing bowl, add the tomatoes, and then with a gloved hand, squish the tomatoes gently so the juices come out into the dressing.11 Step 11: Add the papaya and then mix and massage the papaya with your hand until everything is well mixed and the papaya looks slightly wilted.12 Step 12: Plate and sprinkle with extra peanuts, if desired.13 Step 13: Combine the fish sauce, lime juice and palm sugar in a small bowl and stir until most of the sugar is dissolved. Let it sit, and don't worry about any remaining lumps for now.14 Step 14: Finely mince, press, or grate the garlic with a microplane zester; add to a mixing bowl. Finely mince the chilies and add them to the mixing bowl.15 Step 15: Roughly chop the peanuts and the dried shrimp (if large) and add to the mixing bowl.16 Step 16: Smash the long beans with a wooden spoon until they are broken, then cut into 2-inch pieces and add to the mixing bowl.17 Step 17: Stir the dressing one more time, and if there are still any lumps of palm sugar, use a spoon to press on them and they should dissolve with no issues. Once everything is completely dissolved, add the tamarind paste and stir to mix. Pour the dressing into the mixing bowl.18 Step 18: Add the tomatoes to the mixing bowl and, using a gloved hand, squish the tomatoes gently so the juices come out into the dressing.19 Step 19: Add the papaya and then mix and massage the papaya with your hand until everything is well mixed and the papaya looks slightly wilted.20 Step 20: Plate and sprinkle with extra peanuts, if desired.getsaucepan.com/r/72860612-e12f-4187-af27-a420128f6e7f · Original: https://hot-thai-kitchen.com/papaya-salad-v3/
