We might be cooking with leaves and greens but there’s nothing dull here. With bold spicy sour flavours, this Thai salad packs a punch.  Made with green papaya, fresh coriander, chilli and lime this recipe takes us back to the traditional way of making Thai salad. Using the barest of utensils, lots of hand work and love you will have a salad that will wet anyone’s appetite.

Green papaya salad

400g       green papaya

40g        long bean

200g       tomato

8pcs       garlic

6pcs       chilli

20g        carrot slice

20g        peanut

20g        dry shrimp

4pcs       lime

10g        coriander

Add the peanuts & shrimp and pound to a rough paste;

Add the lime and bruise it a little;

Add the tomatoes & beans and work them together;

Add the chili - the more you smash it the hotter the salad!

Finally add the shredded green papaya & the shredded carrot;

Dress with sauce to taste.

sauce

300 g     brown sugar

330 g     white sugar

210 g     tamarind sauce

240 g     lime juice

210 g     fish sauce

mix well

To 'shred the Papaya - first peel of the outer skin

then holding the fruit in the palm of your hand repeatedly chop at the fruit

When you have made a good hash at that use a potato peeler the shave of the shreds

WATCH YOUR FINGERS!