Papaya salad

Thai Cooking Book, 54 pp.
by Nu
no publishing details
Cooking on page 32

Here’s another cookbook I wish I owned. This small paperback, mostly likely self-published by the author, has a collection of authentic Thai recipes. It’s definitely aimed at tourists and finishes off with information on the main shopping streets in Chiang Mai.

My friend, Jan from Warrnambool, received this cookbook as a gift when she and hubby, Russ, visited Thailand earlier in 2012.

I was thrilled to see that papaya salad was the recipe on page 32, mostly because I adore this salad, but also because I’d brought Jan and Russ a green papaya from Canberra. We had a chuckle when we first saw the recipe because it has a couple of amusing typos, including references to ‘motar and prestle’ and ‘sting beans’.

The salad was made after we left Warrnambool, and it’s Jan who took the photo and wrote how it played out and the verdict. Thanks Jan! I’ll be trying this when we get home from our current travels.

Recipe—Papaya salad

2 cups shredded papaya
1/2 cup shredded carrot
1/2 cup string beans (cut into 1-inch pieces)
2 tablespoons fish sauce
1 1/2 tablespoons palm sugar
3 tablespoons lime juice
1/2 cup tomato (wedged)
1/3 cup dried shrimps
1/4 cup peanuts
10 green chillies
5 cloves fresh garlic

Thai papaya salad

Use a mortar and pestle to crush the chillies and garlic, add shrimps, continue crushing. Add sugar, continue beating with the pestle, then add the papaya, carrot, string bean, fish sauce, lime juice, tomato and peanuts.

Continue beating until all ingredients are mixed well.

Finally season with sugar, fish sauce or lime.

The taste of this dish should be a balance of sweet, pepper, hot, salty and sour.

Serve with vegetables (e.g cabbage, string beans, napa etc.) Thai people love to eat sticky rice with papaya salad.

How it played out
Russ and I made this tonight. I used half the green papaya so kindly delivered to me by Peggy and made a slight alteration to the recipe using shrimp paste rather than the dried shrimps called for in it. I checked several similar recipes and the paste was a good substitution.

My wonder tool, the shredder, couldn’t manage the green papaya so we resorted to the cheese grater (another tip in another recipe I’d seen).

We thought it turned out wonderfully. It’s my aim to make all the recipes in the little book this comes from, and this one will get made again (if only to use the other half of that papaya!).

P.S. Be sure to check out my travel blog.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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2 Responses to Papaya salad

  1. Pingback: Chilli, mint and lime seared salmon | What's cooking on page 32

  2. Pingback: Gingered chicken—guest posting | What's cooking on page 32

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