This exquisite Thai salad is a delightful combination of crunchy, savory, and tangy flavors, making it an ideal dish for the summer season. It perfectly satisfies cravings for refreshing vegetables and spicy chili. The deliciously salty and tangy dressing pairs wonderfully with sticky rice.
Preparation: 25 minutes
Cooking: 8 minutes
Serves: 4
Ingredients:
– 2 tablespoons of dried shrimp (optional, see step 1)
– 3 tablespoons of peanuts
– 2 garlic cloves
– Pinch of coarse salt
– 2-6 red bird’s eye chilies (or other hot chilies, based on preference)
– 3 snake beans (or 12 French beans)
– 10 cherry tomatoes (or 5 larger tomatoes)
– 275g of green papaya (approximately 1 medium fruit)
– 1 lime (cut into wedges, plus 3 tablespoons of fresh lime juice)
– 1 tablespoon of tamarind water (see step 7)
– 2 tablespoons of fish sauce (use plant-based if needed)
– 3 tablespoons of shaved palm sugar (or coconut or soft light brown sugar)
A note on the ingredients:
Some of the ingredients may require a visit to a specialty southeast Asian grocer or website. Dried shrimp provide a distinctive umami flavor to the dish. If unavailable, additional fish sauce can be added in step 8, to taste. Vegan versions of fish sauce are also available.
Instructions:
1. If using dried shrimp, rinse them and pat them dry. Heat a small frying pan over medium-high heat and dry-fry the shrimp, stirring constantly, for approximately four minutes until crisp. Transfer the shrimp to a bowl. Add the peanuts to the pan (preferably unsalted ones), and dry-fry them until golden all over. Transfer the peanuts to a cutting board and roughly chop them.
2. Peel and trim the garlic. In a mortar, grind the garlic with the coarse salt until it forms a paste. Add two-thirds of the peanuts and the dried shrimp, and crush into a rough paste. Remove the stalks from the chilies, and roughly chop them. Add the chilies to the mortar and bruise with the pestle until desired spiciness is achieved.
3. Trim the ends of the snake beans and cut them into 1cm lengths. Cut the cherry tomatoes in half (or larger tomatoes into bite-sized chunks). Add the beans and tomatoes to the mortar and bruise them lightly. If the mortar is too full, work in batches and then transfer the mixture to a bowl. Do not wash the mortar.
4. Peel and deseed the green papaya, ensuring it has a dark green color. Alternatively, other crunchy vegetables such as swede, beetroot, turnip, radish, carrot, cabbage, cucumber, or chayote/chow chow can be used as a substitute.
5. Cut the papaya (or chosen vegetable) into narrow matchsticks. A julienne peeler, mandoline, or similar attachments on a food processor can assist with this, or a sharp knife can be used with patience. Avoid grating, as it leads to a mushy texture.
6. Tamarind water can be made by soaking tamarind pulp in boiling water and straining the results. Alternatively, tamarind paste can be used, but it should be added gradually due to its higher concentration.
7. Working in batches, lightly bruise the papaya shreds in the mortar, then add them to the bowl with the other pounded ingredients. In the mortar, combine the lime juice, tamarind water, fish sauce, and sugar. Mix until the sugar dissolves. Taste and adjust the flavors accordingly, aiming for a balanced blend of sour, salty, and sweet.
8. Pour the dressing into the salad bowl and toss well to ensure the peanut and chili paste is evenly distributed. Transfer the salad to a serving dish. Just before serving, sprinkle the remaining chopped peanuts over the top to prevent them from becoming soggy. This salad is best enjoyed fresh, but it can be prepared in advance and refrigerated.
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