Heart Of The House

Green Papaya Salad


1 small green papaya (about 2 cups)
6 cherry tomatoes quartered
2 snake beans cut into 1cm lengths
coriander leaves
mint leaves
basil leaves
2 tbs palm sugar
2 tbs dried shrimp, rinsed and drained (omitted if not available)
1- 2 small wedges of lime
1 tbs lime juice
1 tbs tamarind water
2 tbs fish sauce
2 cloves garlic peeled
a pinch of sea salt
1 -2 chillies
1 tbs crispy macadamia nuts (or macadamia paste)


Grate/shred the papaya and sprinkle salt over it.  Allow to stand for half an hour.
Squeeze out excess juice from the papaya  and place in a bowl.
Add the herbs.


In a pestle and mortar, pound garlic with salt.
Add macadamia nuts (or paste) and dried shrimps (if available) and pound into a coarse paste.
Add the wedges of lime, bruising it with the pestle.
Add lime juice, then add cherry tomatoes and beans to the mortar, and gently mash together.
Add the chilli/es, pounding it gently.  The more you pound it, the hotter it becomes.
Season with palm sugar, lime juice, tamarind water and fish sauce.
Mix the dressing into the salad. It should taste sweet, sour, hot and salty.

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