(Blue Elephant Restaurant’s Recipe - Thai Food)A very tasty traditional raw salad with a mildly spicy seasoning. Unripe papaya is firm fleshed so make sure you slice it thinly.
Ingredients
1 clove garlic, peeled
4 green bird’s-eye chillies
30g / 1oz yard-long beans or French beans, cut into 2cm / 1/2 in pieces
20g / 1/2 oz / 1/6 cup dried shrimps
2 tbsp palm sugar
3 tbsp fish sauce
3 tbsp lemon juice
60g / 2oz cherry tomatoes, quartered
30g / 1oz / 1/8 cup roasted peanuts
200g / 7oz unripe green papaya, peeled and grated into long, thin strips
For the garnish:
Green salad leaves
Method
- In a mortar, roughly pound the garlic and chillies. Add the beans and pound, then the shrimps and pound again until crushed.
- Add the sugar, fish sauce and lemon juice and stir together. Add the tomatoes and press with the pestle.
- Add the peanuts and the papaya and stir until well mixed in.
- Serve cold in a round dish lined with the salad leaves.
Note: You may use vermicelli & roasted cashew nuts in place of papaya & peanuts. The resulting salad would be called Vermicelli Salad.
