Spicy papaya salad with salmon ala Lotus Garden

Ingredients for 4 servings:

• 150 g papaya, green (with a few small yellow spots)
• 100 g snake beans, alternatively princess beans, frozen
• 60 g carrot(s)
• 4 small onions, red
• 4 medium-sized garlic cloves
• 20 g ginger
• 2 small chili peppers, green
• 3 m.-large tomato(s)
• 1 m.-large Pepper, red, long, mild
• 1 small white cabbage
• 1 tbsp sesame oil, light
• 150 g gravlax, sliced, refrigerated
• 40 g peanuts, roasted, salted
• 3 tbsp fish sauce, light
• 2 tbsp orange juice
• 2 tbsp rice wine vinegar, clear, mild
• 1 tbsp rice wine vinegar, dark, mild
• 2 tbsp sugar
• 1 tbsp lemon juice
• 6 large lettuce leaves
• n. B. white cabbage

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 52 minutes

A fruity and nutty salad with snake beans, carrots, and peanuts. An appetizer from Lombok, Indonesia.

Wash all vegetables. Trim both ends of the papaya, peel, and halve. The flesh should be white-pink. If necessary, remove the seeds and grate crosswise into strips using a medium-fine grater. Store immediately in ice-cold water in the refrigerator. Wash the runner beans and cut crosswise into approximately 5 cm long pieces. Wash the carrot, trim both ends, and peel. Using the same grater, grate the appropriate amount from the bottom. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the fresh ginger, cut off a crosswise piece approximately 4 cm long, and dice it. Freeze any unused diced pieces. Weigh frozen goods and thaw. Wash the small green chili, cut thinly crosswise into slices, leaving the seeds on, and discarding the stem. Remove the stems from the tomatoes, wash, peel, quarter lengthwise, and remove the green-white stem and seeds. Halve the quarters crosswise. Wash the peppers, remove the stems, cut lengthwise, open, deseed, and cut lengthwise into thin strands, then cut these crosswise into small cubes. Cut thin slices of white cabbage lengthwise (about 60g is needed) and cut the outer cuts into strips. Strain the papaya, drain well, and spread out on a fresh tea towel. Mix the dressing ingredients until smooth. Heat a wok, add the sesame oil, and heat until hot. Add the runner beans and stir-fry for 1 minute. Then add the onions, garlic cloves, chili, and ginger, and stir-fry until translucent. Add the tomatoes and stir-fry for another 1 minute. Now mix in the papaya strips and diced peppers and stir-fry for another 1 minute. Deglaze with the dressing and stir-fry until almost all the liquid is absorbed. Remove from heat and let cool. Cut the salmon into pieces about 2 x 3 cm in size. Mix about half of it, along with half of the peanuts, into the lukewarm salad. Top the serving plates with the lettuce leaves. Divide the papaya salad among the serving plates. Sprinkle the remaining salmon pieces and peanuts on top, arrange the cabbage on the sides, and serve. Enjoy warm.