Food Art & Techniques to make The Best Green Papaya Salad Step By Step.
Traditional Thai Recipe to bring exquisite food to your fine dining table for special ocacsions.
Thai Salads are intermationally recognized and love for their exceptionally robust and spicy dressing, tossed with lots of fresh or slightly cooked vegetables, herbs and meat. These elements are blended to impart tree dominant flavors: sour, salty and hot. Slight sweetness is sometimes added for a well-rounded, delight-ful finishing touch. By varying these elements, the cook then creates a delightful combination of flavors, textures and aromas that gives each type of salads its uniqueness.
Green Papaya Salad
1 Green Papaya, 500 g
10 red thai chilies
1 Tbsp Thai garlic cloves, peeled
3 tbsp palm sugar
4 Tbsp fish sauce
4 Tbsp lime juice
1 Tbsp tamarind juice
2 pods yard-long bean, cut into 1-inch segments
2 Sida tomatoes, cut into wedges
4 Tbsp meaty dried shimps
4 Tbsp roasted peanuts Fresh vegetables
Peel the papaya. Rinse well and pat dry. With a vegetable peeler, shred the papaya into 4-inch long strips.
Get as close to the core as possible. Store the shredded papaya in a zip-lock bag and place on ice-filled container. Keep refrigerated.
In a clay mortar and wooden pestle, coarely pound the chilies and garlic together. Add the palm sugar, fish sauce, lime juice and tamarind.
The vegetables should be just slightly bruised. Spoon onto serving plates. Serve with fresh vegetables.