Green-Papaya Salad

Green-Papaya Salad
Photo by Romulo Yanes

Ingredients

  • 3 5 1/2-inch fresh Holland red chiles
  • ½ teaspoon sugar
  • 2 teaspoons belacan (shrimp paste)
  • ¼ ounce small dried shrimp
  • 2 ½ teaspoons sugar
  • 1 large shallot
  • 1 mini food processor
  • + 4 more ingredients
    • ¾ teaspoon salt
    • 1 adjustable-blade slicer fitted with julienne attachment
    • 1 1 1/2-lb piece green papaya or 1 1/2 lb seedless cucumber (usually plastic-wrapped)
    • 3 tablespoons fresh lime juice

Put oven rack in middle position and preheat oven to 350°F. Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and sugar. Soak shrimp in 1 cup hot water...

View full recipe at Epicurious

Comments

Variations on Green-Papaya Salad

  • Green Papaya Salad
    • 3 garlic cloves, peeled
    • 3-4 Tbs. shaved palm sugar, to taste
    • 2 Tbs. roasted peanuts, coarsely crushed
    • 1 Tbs. tamarind water
    • 2-3 Tbs. lime juice
    • +8 other ingredients
  • Green Papaya Salad
    • 6 Thai chiles
    • 4 garlic cloves
    • 1 pound green papaya
    • 4 tablespoons palm or brown sugar
    • 1/4 cup fresh lime juice
    • 2 tablespoons asian fish sauce


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