Green Papaya Salad

Click to Enlarge	Green Papaya Salad Thailand
	Serves Effort: Sched: DoAhead:	4 salad ** 20 min Yes		This salad (in a number of variations) is widely popular in Thailand and Vietnam, and it's a nice crunchy salad too. It's normally made in a very large ceramic mortar with a wooden pestel and if you don't have those you'll have to improvise. Green (unripe) papayas are widely available in the U.S. in markets serving Southeast Asian communities.

12
2
2
3
4
4
1
2
1
2
1
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oz
oz
oz
oz

cl
T
T
T
T
T
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Papaya, green.
Carrot
Long Beans
Cherry Tomatoes
Thai Chili (1)
Garlic
Dry Shrimp small
Lime Juice
Fish Sauce
Tamarind paste (2)
Palm sugar
--- Garnish
Roasted Peanuts
- crushed.

Peel GREEN PAPAYA and cut into very small julienne strips, discarding the white seeds. A julienning vegitable peeler (Oxo) is perfect for this. Do the same for the CARROT and mix.
Cut LONG BEANS into 1-1/2 inch lengths.
Cut CHERRY TOMATOES in half.
Cut CHILIS into 1/4 inch rings, chop GARLIC medium and pound the two into a paste in a mortar.
Add DRIED SHRIMP and Long Beans and pound until beans are bruised.
Add Green Papaya mix to the mortar and pound until it is well bruised and the other ingredients are well distributed through it.
Add in LIME JUICE, FISH SAUCE, TAMARIND and PALM SUGAR disolved in 1 T of water. Pound some more until worked in.
Add Cherry Tomatoes and crush them in lightly.
Serve lightly chilled.

NOTES:

Thai Chili: This is where you control the bite. 4 chilis makes it "moderately spicy" by Southern California standards. In some parts of Thailand 6 or more chilis would be used. See our Chilis page for details.
Tamarind can be made by soaking and straining pulp from a block or from a jar of concentrate. The measured amount should be the consistency of very heavy cream.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
sgv_grnpapaya1 060530 in x