Green Papaya Salad
This is a favorite In Southeast Asian cuisine. A light, delicious appetizer.
Time: 20 mins.
1 Thai bird chili, fresh or to taste
½ teaspoon shallot, minced
1 tablespoon ginger, fresh, peeled and minced
½ teaspoon garlic, minced
1 tablespoon cilantro root, fresh, rinsed, scraped and rinsed again
2 tablespoons brown sugar/palm to taste
Juice of three medium limes, fresh or to taste
1 tablespoon fish sauce or to taste
2 cups julienned peeled ripe mango
¾ cup julienned long red chilies, fresh
1 cup Thai basil leaves, fresh, loosely packed
2 cups julienned peeled cucumber
¾ cup pineapple batons (approximately ½” thick)
1 cup Vietnamese mint leaves, fresh, loosely packed
2 cups peeled julienned green papaya, unripe
¾ cup salted roasted peanuts, lightly crushed
1 cup peeled julienned green mango, unripe
4 Chinese long beans, trimmed and cut into small pieces
Pound the entire dressing ingredients together using a mortar and pestle until completely smooth; make sure that you thoroughly pound every ingredient and then add the next.
Taste and add more of lime juice, fish sauce, chili and palm sugar.
- Heat a large-sized cast-iron skillet or grill pan until hot in advance.
- Cook the beans for a couple of minutes, until all sides are charred well.
- Transfer the charred beans to a clean bowl; tightly cover the bowl using plastic wraps and steam for 8 to 10 minutes.
- Now, cut the steamed beans into ½” pieces and place them back to the bowl.
- Tear the mint leaves and basil.
- Toss the beans together with mango, cucumber, papaya, red chilies, pineapple, herbs and dressing.
- Transfer the salad to a clean, large serving bowl and sprinkle crushed peanuts over the top.
Originally posted 2021-05-08 22:03:43.