Green-Papaya Salad

Green-Papaya Salad
Photo by Romulo Yanes

Ingredients

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

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
    • Steamed rice and raw vegetables, to serve
    • 6 cherry tomatoes, quartered
    • 2 slices or small wedges of lime (optional)
    • +10 other ingredients
  • Green Papaya Salad
    • 6 Thai chiles
    • 1 tablespoon dried shrimp
    • 1/4 cup fresh lime juice
    • 2 tablespoons asian fish sauce
    • 4 garlic cloves
    • 1 pound green papaya


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