Green Papaya Salad
Green papaya salad originated from Laos/Thailand. I love eating green papaya salad especially in the summer! It is light and refreshing. It’s a little sweet, sour, and spicy! You can make it with a few key ingredients! This is a recipe that I created through experimentation and trial/error. Adjust the ingredient measurements to suit your taste! Hope you like it.
- 3 thai chili peppers (add more or less pepper to suit your taste)
- 1 clove garlic
- 1 teaspoon shrimp paste
- 1/4 teaspoon crab paste
- 2 tablespoon salted crab
- 1 tablespoon fish sauce (three crabs brand)
- 1/2 lime (this also equals about 1 tablespoon, add more lime if you like it more sour)
- 1/4 cup tamarind paste water
- 2 tablespoons palm sugar, crushed
- 5-7 cherry tomatoes, quartered
- 2 cups green papaya, shredded
- 1 1/2 tablespoon peanuts, crushed
Preparation1. Peel the green skin off the papaya with a peeler. Use the asian shredding peeler to get thin shreds. Or if you don't have one, chop the papaya all around and then use a knife to slice it into strips (doing it the old fashioned way makes the salad crisp).
2. Melt the crushed palm sugar with 1 tablespoon water in a microwave for 30 seconds
3. To make the tamarind paste water, take a block of tamarind and add equal amount of hot water. Let is soak for about 10-15 minutes and then squeeze out the juice. You can use it just like this or put it through a sieve to remove the seeds.
4. In a mortar, smash/grind the thai chili pepper. Add the garlic clove and smash. Add the shrimp paste and crab paste and mix. Add the salted crab and smash lightly to remove the juices from the crab. Add the fish sauce, sugar syrup, and tamarind paste water and mix. Add the tomatoes and smash lightly to bruise the tomatoes.
5. Put the shredded green papaya in a large bowl. Add the sauce and crushed peanuts to the papaya and toss to coat the papaya.