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Green Papaya Salad

Yields1 Serving

 2 tsbps of dried shrimp
 1 clove of garlic
 1 or 2 red chillies
 1/4 cup roasted cashew nuts
 6 oz. green papaya strands
 6 cherry tomatoes
 1/3 long green beans
 Coconut blossom nectar (for taste)
 Fresh lime juice (to taste)
 Sugar free fish sauce (such as red boat)
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1. Take the garlic and chillies, pounding them until they form a smooth paste.

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2. Add the dried shrimp and pound it until the pieces are broken but not completely pulverized.

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3. Use 2 teaspoons of coconut blossom nectar at first. More can be added to taste later.

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4. Add the cashew nuts and pound them lightly until they are broken into pieces, but not into a thick paste.

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5. Add the green beans and crush them using a mortar until splitting and they become lightly bruised.

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6. Add the tomatoes and papaya, pounding until they are bruised. Crush the tomatoes so that their juices and flavours are released.

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7. Add the teaspoons of fish sauce and lime juice to the mix.

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8. Use a large spoon to flip things over and to scrape the sides of the mortar while your other hands works with the pestle.

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9. For a few seconds, keep pounding and then flipping. Add more fish sauce, lime juice or coconut blossom nectar as required.

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10. Serve immediately..