Ingredients
1 green papaya, peeled 1 tsp salt 6 red bird's-eye chillies 2 tbsp white sugar, or to taste 1 garlic clove (optional) 1 tbsp Thai shrimp paste 2–3 snake beans cut into 2 cm pieces, or 3–4 small Asian eggplant, cut into thin wedges, or 2–3 chopped garlic leaves, to serve (optional) 125 g cherry tomatoes, halved 2 large limes or 2 small lemons, juiced, or to taste 1–2 tbsp padaek (fermented fish sauce)
Instructions
Using a large sharp knife, shred the papaya Lao-style by making long, thin shallow cuts into the flesh while turning the fruit. Use knife to shave the cuts into shards. Alternatively, use a mandolin fitted with a julienne blade.
Using a mortar and pestle, pound the salt, chillies, sugar and garlic, if using, until broken up and mixed well. Add the shrimp paste and combine well.
Add the shredded green papaya and snake beans, eggplant or garlic leaves, if using. Add the cherry tomato, lime juice, padaek and fish sauce. Pound ingredients with pestle, using a spoon in the other hand to mix ingredients well.
Once mixed, adjust flavours to taste for a balance of hot, sweet, sour and salty.
bon appetit
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