This salad was beautifully refreshing, I couldn’t get enough of it. If you don’t like chilli I would recommend not adding the full amount. If you’d like the salad a bit hotter you can always add some chilli powder in at the end. Both the salad and the snapper recipes are from the longrain cookbook.
Green Papaya Salad
2 green bird’s eye chillies
1 clove garlic, peeled
1 tablespoon shaved palm sugar
1 tablespoon dried prawn (shrimp), soaked in warm water for 10 minutes
1 ripe tomato
1 snake bean, cut into 2.5cm pieces
1 tablespoon tamarind
1 tablespoon lime juice
1 tablespoon fish sauces
4 tablespoon roasted peanuts, crushed
1 medium-sized green papaya, finely shredded, soaked in ice cold water and drained
A handful of coriander
Add the chillies and garlic to a mortar and pestle and pound the paste.
Add the palm sugar and drained shrimp, lightly bruise.
Add the tomato and snake bean.
Pound and bruise, the liquid released will form a light sauce.
Add the tamarind, lime juice and fish sauce.
Taste – it should be sweet, sour and salty. If you think it’s intense, remember that the green papaya is yet to be added.
Add the green papaya and coriander.
With your hand and a spoon, mix to combine all the flavours in the mortar.
Taste and adjust seasoning, if necessary.
Spoon onto a serving plate.
A little fried coconut treat we picked up on Victoria Street, Richmond.
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