Pok Pok Papaya Salad Recipe from Andy Ricker

Name: Pok Pok Papaya Salad Recipe from Andy Ricker
Ingredients: 2 generous tablespoons medium-size dried shrimp, rinsed and patted dry; 2 ounces palm sugar; 1/2 teaspoon water; 2 small limes (preferably Key lime), halved through the stem; 6 grams peeled garlic cloves (about 2 medium cloves), halved lengthwise; 6 grams fresh stemmed Thai chiles (about 4), preferably red; 2 ounces longbeans, ends trimmed, cut into 2-inch lengths (about 1 cup); 2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice); 2 tablespoons Thai fish sauce; 2 tablespoons Naam Makham (tamarind water); 8 ounces peeled, shredded green papaya (about 3 cups, lightly packed); 6 ounces cherry tomatoes (about 12), halved, or quartered if very large; Generous 1/4 cup coarsely chopped unsalted peanuts, roasted; Wedge of cabbage for garnish

www.templeofthai.com

Thai Papaya Salad Recipe from Andy Ricker's Pok Pok Cookbook including all the necessary ingredients in a kit.

View full recipe on www.templeofthai.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.templeofthai.com.

Share this recipe:

Cooking tools:

Mortar and pestle
Kitchen scale
Papaya shredder
Wok
Stove
Microwave
Microwavable bowl
Plastic wrap
Chef's knife
Cutting board
Skillet
Measuring spoon
Measuring cup
Spoon
Plate

Ingredients

2 generous tablespoons medium-size dried shrimp, rinsed and patted dry
2 ounces palm sugar
1/2 teaspoon water
2 small limes (preferably Key lime), halved through the stem
6 grams peeled garlic cloves (about 2 medium cloves), halved lengthwise
6 grams fresh stemmed Thai chiles (about 4), preferably red
2 ounces longbeans, ends trimmed, cut into 2-inch lengths (about 1 cup)
2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
2 tablespoons Thai fish sauce
2 tablespoons Naam Makham (tamarind water)
8 ounces peeled, shredded green papaya (about 3 cups, lightly packed)
6 ounces cherry tomatoes (about 12), halved, or quartered if very large
Generous 1/4 cup coarsely chopped unsalted peanuts, roasted
Wedge of cabbage for garnish