John Myers
Ingredients for 6 servings:
- 1 papaya, green
- 1 carrot(s)
- 8 small tomatoes
- 1 handful of shrimp
- 1 garlic clove(s)
- some chili pepper(s), dried, medium to very hot
- 100 g peanuts
- 2 tbsp, levelled cane sugar or sugar
- 6 tbsp fish sauce
- 1 small lime(s)
Instructions
Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes
exotic, Thai
Peel the papaya and carrot and cut into strips using a julienne cutter. Roast the peanuts and, once cooled, crush them slightly in a bag or in a mortar and pestle. Finely chop the shrimp and fry briefly. Pound the shrimp with garlic, chili, and sugar, then stir in the fish sauce and lime juice. Mix in the papaya, carrot, and peanuts. Season with chili, lime juice, sugar, and fish sauce. Let it sit for at least 15 minutes, then season again. Note on the green papaya: I bought the papaya at an Asian store; it’s best to ask, as they aren’t usually found in the vegetable section. The price of around €9 (the papaya was quite large) is certainly not cheap, but it’s worth it. The salad brought back culinary memories of my visit to Bangkok. A Thai woman prepared this salad for us in front of our eyes.
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