World Cuisine

  • 1 garlic clove
  • 25 g (1 oz) roasted peanuts
  • 125 g (4 oz) green papaya, finely shredded
  • 25 g (1 oz) green beans, cut into 2.5 cm (1 inch) lengths
  • 1 teaspoon ground dried shrimp
  • 1 small bird's-eye red chilli
  • 1 tablespoon clear honey
  • ½ tablespoon fish sauce
  • juice and rind of ½ lime
  • 2 cherry tomatoes

Use a wooden pestle and clay mortar to pound the garlic. Add the peanuts and pound roughly with the garlic. Add the papaya and pound softly, using a spoon to scrape down the sides, turning and mixing well.

Add the green beans and ground shrimp and keep pounding and turning to soften these ingredients. Add the chilli, honey and fish sauce, then add in the lime juice and add the lime rind to the mixture. Lightly pound together for another minute.

Add the tomatoes and lightly pound for another minute. As the juice comes out, pound more gently so the liquid doesn't splash. Taste and adjust the seasoning – it should be a balance of sweet and sour with a hot taste.

Spoon the papaya salad and all the juices on to a serving plate.

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