PAPAYA SALAD
Papaya Salad
Serve:1
Ingredients:
140 gram Raw papaya-peeled and lengthy shredded
30 gram Roasted and salted cashew nuts
1/2 Fresh corn on the cobs-boiled
5 Baby plum tomato-halved
1 clove Garlic-peeled
1 Red Bird eye chilli
2 tbs Lemon juice
1 tbs Fish sauce
1 tbs Honey
Method
-Use a sharp knife and scrape the corn on cob from top to bottom. We want only the kernels.
– Put the roasted & salted cashew nuts into an electric blender and blend for 20-30 seconds. Transfer the cashew nuts into a small bowl.
-Put the red Bird eye chilli, garlic, fish sauce, lemon juice and honey into the blender and blend until all ingredients combined. This is your salad dressing.
-In a large mixing bowl, put the shredded raw papaya, sweetcorn, tomatoes, salad dressing and cashew nuts. Toss all the ingredients together.
-Transfer this fresh Papaya Salad on the serving dish and serve immediately.
Tips:
-An authentic Papaya Salad uses the pestle and mortar. So if you have got one, please feel free to use it.
-Thais often serve this salad with roast chicken and sticky rice. But I do love it with fried battered scampi. Yes, I said it!!!! The mild acidity of salad goes perfectly well the good old English scampi…. oven cooked or deep fried…it’s all good.
-Use the swede or carrot if you struggle to find the raw papaya. But let’s face it… This dish is called papaya salad after all.
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