"This is one of my favourite salads: amazing on its own, or as part of a Thai style spread. If you can’t get your hands on a green papaya, just use a normal one, or even a firm mango works well too. You can omit the fish sauce and shrimps to make this a vegan salad."
Spicy Green Papaya Salad
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- Recipe Card
Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 tbsp dried baby shrimps
- 50 gram peanuts
- 2 cloves of garlic, peeled and roughly chopped
- 1 lime, juiced
- 1 red bird’s eye chilli, roughly chopped
- 3 tbsp palm sugar, grated
- 2 tbsp soy sauce
- 4 tbsp fish sauce
- 2 tbsp tamarind paste
- 15 green beans, trimmed
- 10 cherry tomatoes, halved
- 1 medium green papaya, peeled and deseeded then finely sliced
- handful of fresh mint, roughly chopped
- handful of fresh Thai basil, roughly chopped
- handful of fresh coriander, roughly chopped
- 1 lime, quartered
Method
Step 1
Soak the dried baby shrimps in boiling water for 10 minutes, then drain them. Meanwhile, toast the peanuts in a dry pan over medium heat until golden brown, then set aside to cool.
Step 2
Place the soaked shrimps and half the toasted peanuts in a food processor along with the garlic, ginger, lime juice, chilli, palm sugar, soy sauce, fish sauce and tamarind paste. Blitz until everything has blended into a loose paste.
Step 3
Place the green beans, tomatoes and papaya into a large bowl. Mix the paste through the salad until it coats the beans, tomatoes and papaya well. Mix the herbs through the salad.
Step 4
Scatter the remaining toasted peanuts over the top, and squeeze over some extra lime juice to taste before serving.