By Michael Minorgan for Curtains up
www.globalgourmets.ca michael@globalgourmets.ca
Green Papaya Salad
Green papaya salad can be found throughout South East Asia, in Cambodia, Laos and also Viet Nam. The dish is prepared relatively the same way in all countries and combines the five main tastes of their local cuisines: sour lime, hot chilli, salty, savory fish sauce and the sweetness of palm sugar.
This is a savory salad despite the use of papaya which, in its unripe stage, has a pleasant tangy flavour. The textures should appear crisp and firm to the point of crunchiness. Traditionally all the ingredients are pounded and mixed in a special mortar and pestle (See image below that can be bought locally in some Asian stores i.e. Kim Phat on Taschereau Blvd where it sells for about $10). Although this salad is usually spicy the heat can be adjusted by adding fewer chillies….Enjoy!
Ingredients
SALAD
- 1 small green papaya
- 1/2 cup roasted peanuts or cashews
- 2 cups bean sprouts
- 1 to 2 tomatoes, cut into thin wedges or long strips
- 3 spring onions, cut into long matchstick-like pieces
- 1/2 cup fresh Thai basil, leaves left whole
- handful of fresh coriander
- 1 red chili, sliced, seeds removed (increase, reduce or omit, to taste)
- 1 cup blanched green beans
- optional: cooked baby shrimp or tofu cubes
DRESSING
- 1/2 tsp. shrimp paste
- 2 Tbsp. good-tasting vegetable oil
- 2 Tbsp. fish sauce OR soy sauce for vegetarians
- 3 Tbsp. lime juice
- 1/2 to 1 Tbsp. liquid honey, to taste
- 1/8 to 1/4 tsp. chili flakes or cayenne pepper, to taste
Preparation
About Green Papaya: You may be able to find an unripe papaya in your local supermarket – it should have greenish-orange to green skin. If not, the best place is an Asian food store or market. It should be firm on the outside; inside flesh will be white to light orange.
Stir all ‘Dressing’ ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
- Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl. Or in mortar
- Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans (if using), shrimp or tofu (if using) and most of the basil. Pour over the dressing, tossing and/or pounding well to combine.
- Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.
- To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts. Serve immediately
