How to Make Spicy green papaya salad

This food is traditional food from Thailand, Spicy green papaya salad food and make it yourself at home?

Ingredients :

• Dried shrimp
• Fish sauce
• Palm sugar
• Limes
• Garlic
• Birds eye chilli
• Peanuts

How to make:

Step 1:

1. Garlic and chilli paste: Pound the garlic and chilli in the mortar first until it’s a paste.
2. Crush shrimp: Add shrimp and pound to crush them. No need to grind into a paste, just break them up.
3. Dressing liquids: Stir in palm sugar, lime and fish sauce until sugar dissolves – it only takes a 10 seconds or so.
4. Transfer Dressing into a large bowl. Now, we’ll use the mortar for other components of the salad.

HOW TO MAKE GREEN PAPAYA SALAD

Step 2 - Once the dressing is done, it’s on to the salad components!

1. Bruise snake beans: The snake beans are used raw in this dish so they needed to be pounded to soften so they are easier to eat. It also makes them split open a bit so the dressing seeps inside, and the bean flavour oozes out.
2. Add snake beans to the mortar (in batches if needed), then use the pestle to pound them a bit so they bruise, split and soften.
3. Transfer to bowl: Now add them to the bowl with the Dressing. The dressing will further soften the beans given a little time. This is why we do them before the tomato and papaya.
4. Crush tomato: Grab handfuls of tomato, and lightly crush with your hands then add into the bowl.
5. Traditionally, the cherry tomatoes are lightly bruised in a giant mortar and pestle so they “meld” in with the salad better and absorb the dressing. Because this recipe is adapted for everyday home cooks with standard size mortar, I simply crush then lightly in my hands before dropping into a large bowl to toss with everything else.
6. Add papaya to the bowl. As with the cherry tomatoes, the papaya is traditionally very lightly bruised in a mortar and pestle with the dressing. But honestly, shredded papaya is so delicate anyway this step isn’t necessary. And in fact, you prolong the already short shelf life of this salad by NOT pounding the papaya!
7. Peanuts: Then add about 3/4 of the peanuts.
8. Toss: Working quickly, toss well with 2 wooden spoons or tongs. It’s important to work quickly once the papaya comes into contact with the Dressing because the papaya will start to wilt and leach water which dilutes the dressing.
9. Serving bowls: Transfer the salad into serving bowls. Pile it up nice and high for a good visual effect!
10. Garnish and serve: Spoon some dressing over the salad. There will be a bit of dressing still left in the bowl because the recipe needs quite a lot of dressing to ensure all the papaya gets coated nicely.
11. Garnish with Thai Basil leaves, sprinkle with remaining peanuts, then serve immediately.

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