Description
This spicy papaya salad is the ultimate combination of crunch and flavor, featuring bold Lao ingredients.
Ingredients
Scale
- 1 green papaya (about 2.5 lbs whole)
- 70 grams palm sugar (4 small pods)
- 5 red Thai chili peppers (or more to your liking)
- 4 cloves garlic
- 2 key limes (or about 1 large lime)
- 2 teaspoons tamarind concentrate
- 3 tablespoons fermented fish sauce (padaek)
- 3 tablespoons regular fish sauce
- 2 teaspoons Thai fermented shrimp paste
- 15 cherry tomatoes
Instructions
- Prepare the papaya: Peel the green papaya and cut into long thin strands. Transfer to an ice bath to make it crispy while you make the dressing.
- Make the dressing with a mortar and pestle: Pound the palm sugar so it breaks apart into small pieces. Add the garlic and Thai chili peppers. Pound into a rough paste. Add lime, tamarind concentrate, fish sauce, fermented fish sauce and shrimp paste. Adjust to taste if needed.
- Add tomatoes and lime peel: Add the tomatoes and lightly smashed them open. You can also add in the lime peel at this point just for color but that’s optional.
- Mix and Serve: Drain the papaya shreds. In a large mixing bowl, toss the shredded papaya with the dressing together. Plate the salad and serve immediately.
Notes
If you have a mortar and pestle, you can alternatively use a food processor or chop by hand.
- Prep Time: 30 minutes
- Category: Appetizer, Side Dish
- Method: Mix and No-Cook
- Cuisine: Asian, Lao, Thai