Thai green papaya salad bwht68a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Shredded green papaya |
| 4 | mediums | Red and green serrano -- |
| Chilies (or to taste | ||
| 2 | larges | Cloves garlic -- skinned |
| 1 | cup | Green beans -- cut 1\" |
| Pieces | ||
| 6 | Cherry tomatoes -- halved | |
| 2 | teaspoons | Ground peanuts (optional) |
| 2 | tablespoons | Small dried shrimps |
| Cabbage and Iceberg lettuce | ||
| Dressing: | ||
| 5 | tablespoons | Lime juice |
| 3 | tablespoons | Fish sauce |
| 3 | tablespoons | Sugar |
| 4 | tablespoons | Finely ground dried shrimps |
Directions
*Tom Sum Combine the dressing ingredients in a small bowl and set aside. Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice. Makes about 4-½ cups of salad, about 4 servings. From Gail Shimizu. MM:MK VMXV03A.
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