Papaya Salad — Angiela Eats

Updated at: Thu, 17 Aug 2023 05:01:27 GMT

Step 1

Start prepping papaya

Step 2

-Rinse and pat dry

Step 3

-Peel green papaya skin off entirely and discard skin

Step 4

-Shred papaya until the pit is the only thing left. (There are seeds inside the pit)! (I like using a shredder because its easy). Discard pit and seeds.

Step 5

-Place shredded papaya to a bowl and set aside.

Step 6

Prep sauce

Step 7

-To a mortar add all the dry ingredients: peeled garlic cloves, tiny dried shrimps, Thai chili peppers, and sweetener.

Step 8

-Pound with a pestle until all ingredients combine and turn into a paste. Make sure dried shrimps are completely disintegrated.

Step 9

-Once ingredients turn into a paste-like-consistency, add your wet ingredients: fish sauce, shrimp paste, fermented fish and crab paste (optional), and squeeze the juice of the times right in. Gently stir ingredients with pestle until completely combined. Should look like chunky wet sauce!

Step 10

Taste and adjust seasonings to your liking before moving forward. (IF NEEDED).

Step 11

Cut baby tomatoes in half and to sauce in mortar. (Add chopped long green beans here if using)

Step 12

Gently push down on tomatoes with pestle until tomatoes “pop” releasing all of its juices. (If adding long green beans, smash beans down as well).

Step 13

Once tomatoes are broken down, add in half of your shredded papaya.

Step 14

Using your pestle and a spoon you’re going to pound gently and toss with your spoon in a circular repetition until all shreds are well coated. Add second batch of shredded papaya right on top and repeat until all papaya shreds are dressed.

Step 15

Transfer all papaya and remainder of sauce onto a serving plate, top with roasted crushed peanuts (optional), and enjoy!

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