Michael's Green Papaya Salad
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Michael's Green Papaya Salad
Recipe By Michael Weldon
Ingredients
3 garlic cloves
3 tbs Coles roasted peanuts
¼ lime cut into wedges
2 tbs dried shrimp, soaked in boiling water to hydrate
12 Coles cherry tomatoes, yellow and red look great colour wise
2 snake beans broken into 4 cm pieces
2-4 Coles birdseye chillies, depending on how hot you like it
2 cups shredded green papaya
2 tbs Coles brown sugar
3 tbs fish sauce
2 tbs lime juice
1 tbs tamarind puree
extra roasted peanuts to garnish
Method
In a large mortar and pestle pound the garlic with a pinch of salt, you can also do this in a mixing bowl with a rolling pin. Pound he garlic to break it up into small pieces, add the peanuts in and break up with the mortar and pestle.
Add the lime wedges and pound until broken into small pieces then add the dried shrimp, pound till broken. Add in the tomatoes and pop with the pestle and then add the snake beans and break into smaller pieces.
Add in the chilli and break up into smaller pieces, the smaller you pound the more evenly the heat will spread through the salad. Add the papaya and bruise with pestle then stir with a large spoon. You need to do this a few times to season the papaya with the other ingredients.
Add the sugar, fish sauce, lime juice and tamarind according to your taste then pound and stir to finish dressing the salad.
Serve the salad topped with a few extra roasted peanuts.
