Hot, sweet and sour green papaya salad
An Asian-style spicy, sweet and sour green papaya salad topped with crunchy peanuts.
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Cooking tools:
- Mortar and pestle
- Kettle
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Spoon
Ingredients
- 3 limes
- 1 green papaya (1kg)
- 16 snake beans (225g), sliced thinly diagonally
- 500 grams cherry tomatoes, quartered
- 1 cup loosely packed thai basil leaves
- 1 cup loosely packed fresh coriander leaves (cilantro)
- 1/2 cup (70g) roasted unsalted peanuts, chopped coarsely
- 2 tablespoons dried shrimp
- 6 cloves garlic
- 1 teaspoon salt
- 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely
- 2 fresh small red thai (serrano) chillies, chopped
- 2/3 cup (180g) grated palm sugar
- 1/4 cup (60ml) fish sauce
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