Green-Papaya Salad

Green-Papaya Salad
Photo by Romulo Yanes

Ingredients

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

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
    • 4-6 bird’s eye chiles (scuds), to taste
    • 2 cups shredded green papaya, from about 1 small papaya
    • 2 Tbs. roasted peanuts, coarsely crushed
    • +10 other ingredients
  • Green Papaya Salad
    • 6 Thai chiles
    • 1 tablespoon dried shrimp
    • 1/4 cup fresh lime juice
    • 4 garlic cloves
    • 1 pound green papaya
    • 4 tablespoons palm or brown sugar


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