Green papaya salad

15 min · serves 2

Pound it in a mortar instead of tossing it; the papaya has to bruise a little to take up the dressing. A deep bowl and a wooden pestle will do.

Ingredients

• 300 g Green papaya
• 80 g Cherry tomatoes
• 60 g Long beans
• 15 g Garlic
• 3 chillies Bird's eye chillies
• 20 g Dried shrimp
• 40 g Roasted peanuts
• 30 ml Fish sauce
• 45 ml Lime juice
• 30 g Palm sugar

Method

1. Peel the papaya, shred it into long strands, soak them in iced water for 5 minutes to crisp up, then squeeze dry.
2. Pound the garlic and chillies in the mortar until broken down but not a paste.
3. Add the palm sugar, fish sauce and lime juice, and pound lightly until the sugar dissolves.
4. Add the long beans cut into 3 cm lengths and the halved tomatoes, and bruise them with a few strikes so they soak up the dressing.
5. Tip in the papaya and dried shrimp, turning with a spoon in one hand while pounding gently with the other for about a minute until evenly coated.
6. Taste, adjust, scatter over the crushed peanuts and eat while the papaya is still crunchy.

Green papaya salad →