This is a papaya salad from Thailand that uses papaya as the main ingredient but is joined by snake beans, chillies, dried prawns, tamarind and fish sauce.
1 tablespoon tamarind juice, optional
3 tablespoons palm sugar
3 tablespoons fish sauce
2 tablespoons lime juice
2-3 garlic cloves
1 pinch salt, to taste
1 or more bird eye’s chillies, according to taste
2/3 cup snake beans, cut into 3cm sections
5 cherry tomatoes, cut into halves
4 cups thinly julienned green papaya
¼ cup dried prawns, soaked and pounded soft
1 dash lime juice, fish sauce and palm sugar, to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Ready in:30min
Combine the tamarind juice, 3 tablespoons palm sugar and fish sauce in a small saucepan. Bring to a boil and stir until sugar dissolves. Add lime juice to the cooled mixture. Adjust seasonings to taste.
In a large mortar crush the garlic cloves with a pinch of salt. Add the chillies, if using. Barely crush, if serving to spice-sensitive people; crush more, if a spicier salad is wanted.
Add snake beans, pound slightly to break the pods open.
Add tomatoes, papaya, soaked prawns and tamarind mixture. Pound lightly but firmly to bring all the ingredients together.
Adjust seasoning to make the salad spicy, salty, sour and sweet, in that order.