PAPAYA SALAD
Papaya Salad
Serve: 1
Ingredients:
140 gram Raw papaya – peeled and shredded lengthways
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 Birds eye chilli
2 tbs Lemon juice
1 tbs Fish sauce
1 tbs Honey
Method
-Use a sharp knife and scrape the corn off the cobs from top to bottom. We only want 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 Birds eye chilli, garlic, fish sauce, lemon juice and honey into the blender and blend until all the ingredients are combined. This is your salad dressing.
-In a large mixing bowl, put in the shredded raw papaya, sweetcorn, tomatoes, salad dressing and cashew nuts. Toss all the ingredients together.
-Transfer this fresh Papaya Salad on a serving dish and serve immediately.
Tips:
-An authentic Papaya Salad uses a 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 with the good old English scampi…. oven cooked or deep fried… it’s all good.
-Use a swede or carrot if you struggle to find the raw papaya. But let’s face it… This dish is called papaya salad after all.
