This shredded papaya salad is popular in the north of Thailand. In Isaan, preserved black soft-shell crab is sometimes added; you can buy it frozen from Thai grocers. This is great served with gai yang and steamed sticky rice.
- 5 red birdseye chillies, or to taste
- 2 garlic cloves
- 1 small green papaya, shredded
- 6 snake beans, cut into 6cm lengths, plus extra to serve
- 8 cherry tomatoes, halved
- 1 tbsp ground preserved fish sauce
- Juice of 4 limes, or to taste
- 60 ml fish sauce, or to taste (¼ cup)
- 30 gm light palm sugar, crushed
- 2 tbsp dried shrimp
- To serve: roasted peanuts (optional)
- 1Pound chilli and garlic in a large wooden mortar and pestle (see note) to a paste. Add papaya and beans and pound to combine, folding mixture over with a large metal spoon as you go. Add remaining ingredients, pound and fold to combine, add peanuts, adjust seasoning to taste (should taste hot, sour and salty) and serve.
Note A traditional large wooden mortar and pestle is used for this recipe and is available from some Asian grocers. If unavailable, use a large bowl and a muddle stick.
Drink Suggestion: Aromatic young off-dry riesling. Drink suggestion by Max Allen
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