Lao Papaya Salad
Lao Papaya Salad
Many southeast Asian countries have their version of papaya salad. Laos is where it all originated from. Papaya salad has a certain funk to it that I can’t get enough of. The combination in the dressing of shrimp and crab paste, lime juice, fish sauce, tomatoes, and sugar, for some reason is very pleasing to me. The dressing is tossed with shredded green papaya, long beans, and Thai eggplant. Serve the papaya salad with sticky rice.
Equipment
- mortar and pestle
Ingredients
- 4 cups green papaya shredded
- 4 bird’s eye chilies finely chopped
- 2 garlic cloves sliced
- 1/2 tsp shrimp paste
- 1/2 tsp crab paste
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp lime juice
- 8 cherry tomatoes halved
- 1 cup long beans cut into 1” pieces
- 2 Thai eggplant sliced
Instructions
- Pound in the garlic, chilies, shrimp, and crab paste in a mortar with a pestle.
- Add in the fish sauce, lime juice, and sugar.
- Add in the cherry tomatoes. Lightly pound them until they release their juices.
- Toss the dressing with the shredded papaya, long beans, and Thai eggplant.
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