Balinese papaya salad

Ingredients for 4 servings:

• 30 g dried shrimp
• 120 g papaya, green (with a few small yellow spots)
• 80 g snake beans, alternatively princess beans, frozen
• 60 g carrot(s)
• 80 g white cabbage
• 1 m.-large pepper, red, medium to hot
• 6 small cherry tomatoes
• 4 medium-sized garlic cloves
• 4 small onions, red
• 30 g peanuts, roasted, salted
• 3 tbsp fish sauce, light (e.g. kecap ikan “King Lobster”) and/or salt
• 3 tbsp coconut palm sugar
• 2 tbsp lime juice, freshly squeezed
• n. B. White cabbage, cut into strips
• e.g. peanuts, halved
• 2 kumquats, halved

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A fruity and nutty salad with shrimp dressing, prepared without oil.

Pour enough boiling water over the shrimp to just cover them and let it soak for 15 minutes. Cut off both ends of the papaya, peel, and halve. The flesh should be white-pink. Remove the seeds and grate lengthwise into strips using a medium-fine grater. Store immediately in ice-cold water in the refrigerator. Wash the runner beans, tap them crosswise with the back of a knife, and cut crosswise into approximately 6 cm long pieces. Wash the carrot, cut off both ends, and peel. Using the same grater, grate the appropriate amount from the bottom. Wash the cabbage leaves, cut out the midrib, and if this doesn’t taste bitter at the bottom, cut it lengthwise into thin strips. Stack the leaves on top of each other and cut it crosswise into thin strips. Remove the stems from the peppers, wash them, halve them lengthwise, remove the seeds, and cut them crosswise into thin strips. Halve the cherry tomatoes lengthwise. Cut off both ends of the small red onions, peel them, and chop them into small pieces. Cut off both ends of the garlic cloves, peel them, and press them dry with a garlic press. Now vigorously crush 10g of the peanuts in a mortar and pestle. Add the onions along with the garlic and palm sugar and grind into a paste. Strain the shrimp and shake well. Work half of them into the paste. Transfer the paste to a bowl. Rinse the mortar and pestle with the fish sauce. Strain the grated papaya, dry it with kitchen paper, then gradually work it into the sauce, pressing a little with the pestle and stirring the grated pieces with a spoon. Add the remaining shrimp and do the same. Then mix in the carrots. Do the same with the beans and then the cherry tomatoes. Adjust the taste with fish sauce and/or salt. Halve the kumquats and squeeze the juice into the lemon juice. Use the edible shells for garnishing. Mix the remaining peanuts into the salad. Arrange the salad in a serving dish and add the white cabbage strips. Drizzle with lime juice, garnish, serve, and enjoy.