Green Papaya Salad
Ingredients
- 100 gCarrot (shredded into strands)
- 200 gShrimp (cooked and halved)
- 2 pcGarlic (minced)
- 1 pcThai chili (seeded and minced)
- 3 tbspfish sauce (liquid)
- 4 tbspLime juice (fresh)
- 2 tbspWhite sugar (powdered)
- 0.5 pcMint fresh (chopped bunch)
- 0.5 pcFresh cilantro (chopped bunch)
- 0.3 pcThai basil (a few leaves)
- 50 gPeanut (roasted and crushed)
- 500 gGreen papaya (peeled and grated)
Method
A crunchy salad where lime freshness hits the palate. The papaya strands soak up the dressing for a juicy result, elevated by sharp chili heat and freshly chopped herbs.
- 1
Shred the green papaya and carrot into long, thin strands. The texture must be firm and offer a bite. Plunge into ice water to set the crunch, then spin dry thoroughly.
- 2
Poach the shrimp in simmering salted water. As soon as they turn pink and the flesh is opaque, cool them immediately. Slice them in half lengthwise.
- 3
Pound the garlic and chili in a mortar until a paste forms. Add the white sugar, lime juice, and fish sauce. The dressing should be balanced: acidity should wake up the palate without masking the fish flavor.
- 4
Mix the papaya, carrot, shrimp, and chopped fresh herbs. Pour the dressing and mix by hand to thoroughly coat the fibers. Top with crushed peanuts for textural contrast.
Frequently asked questions
How do you get this dish right?
- For a truly crunchy papaya, the ice water bath is mandatory.
- Squeeze the vegetables thoroughly after soaking to prevent the dressing from being diluted.
- Use a mortar for the sauce to release the essential oils from the chili and garlic.
How long does this dish keep?
This salad should be eaten immediately. The vegetables lose their crunch and release water after 2 hours in contact with the dressing.
