Green Papaya Salad | Cruise Scoop

Ingredients

• 4 Thai chili peppers
• 1 clove garlic
• 1½ tsp (9 g) shrimp paste
• 1 tsp (6 g) crab paste
• 3 Tbsp (11 g) salted crab
• 1½ Tbsp (22 ml) Thai fish sauce
• Juice from 1 lime
• ¼ C (57 g) tamarind concentrate
• 3 Tbsp (41 g) palm sugar
• ⅓ C (78 ml) water
• 1½ C (224 g) cherry tomatoes, cut in half
• 2 C (290 g) green papaya, peeled, seeded and cut into thin strips
• 1 C (165 g) very firm mango, peeled, pitted and cut into thin strips
• ½ C (55 g) carrot, peeled and shredded
• ½ C (63 g) apple, cored and cut into thin strips
• 1 C (133 g) cucumber, shredded
• 2 Tbsp (18 g) peanuts, crushed