Ingredients for 2 servings:
• 120 grams shredded green papaya
• 2 tbs of toasted peanuts
• 30 grams peeled garlic
• 1-2 fresh birds eye chili
• 1 tea spoon fish sauce
• 1⁄2 piece palm sugar
• 4 cherry tomatoes
• 1 tbs lime juice
• 1-2 tbs Thai string beans cut into 1 inch sticks
Directions:
• Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar
and pestle clean.
• Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process
should form shiny and thick syrup. This makes it easier to mix the sugar with the salad.
• Peel the papaya, shred it with a shredder to thin strips and soak them in cold water while you
prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from
the Swede.
• Cut the green beans into one-inch pieces. Throw away the endings.
• Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought
to see bits and pieces, not a puree. Add the fish sauce and continue bashing. Add the crushed peanuts
and mix well.
• Add the shredded papaya and continue bashing, but not too hard. Just enough so the mixture soaks
up the flavors. Use a bigger spoon as a support tool, that way you can shift the salad in the mortar and
it doesn’t fall out while bashing and mixing.
• Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift
with the spoon, and mix a little more.
By: Executive Chef, Chew Pan Asian Cafe
