Papaya Salad (Chef Hong Thaimee)

Simple, tangy and delicious.

Ingredients

• 3 small garlic cloves

• Thai chili, to taste

• 1 green papaya, shredded (about 2 cups)

• ½ cup cherry tomatoes, quartered

• ½ cup long green beans, cut into 2-inch-long pieces

• 1 tablespoon palm sugar

• 1 tablespoon tamarind juice

• 2 teaspoons lime juice

• 1 tablespoon fish sauce (or mushroom sauce if vegetarian)

• 2 tablespoon roasted peanuts

• Pla La, to taste (optional)

• Dried shrimp, to taste (optional)

Directions

1. Using a clay mortar and pestle, pound garlic and chili until they release their oils and break down, about 1 minute. Be careful not to completely crush them.

2. Add the green papaya and continue to pound, about 1 minute.

3. Repeat with the cherry tomatoes and green beans, pounding in between additions (Green papaya has a crunchy texture that holds up to the mortar and pestle.)

4. In a small saucepot over medium heat, cook the palm sugar, tamarind juice, lime juice, fish sauce, and Pla La (if using) until the sugar has dissolved. Set aside to cool.

5. Once dressing is cool, drizzle over the salad and mix together in the mortar.

6. Serve topped with peanuts and dried shrimp

Adapted from Chef Hong Thaimee.