Green papaya salad with toasted peanuts
Yeung Man Cooking · ♥ 10.5K likes · 459.8K views · 11 min video
Read about papayas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Holding the papaya, chop continuously to make many incisions, then slice down to make rustic shreds; roll the papaya around and repeat until the seeds show through the centre. A cut-resistant glove protects the hand.
- 25 g Thai basil leaves
- 25 g fresh mint leaves
- ginger
- 1 whole apple
- 2 cup cherry tomatoes
Add about 25 g Thai basil, 25 g mint, a small piece of ginger sliced into matchsticks, one apple in thin matchsticks and two cups of thinly sliced cherry tomatoes.
- 2 pieces garlic
- 2 whole green chilies
- 1 whole red chili
Finely chop two pieces of garlic and two green and one red chili (seeds in for heat) into a bowl; add the juice of one lime, 1/3 cup rice vinegar, 2 tbsp maple syrup and 2 1/2 tbsp soy sauce and mix.
- 1 whole lime
- ⅓ cup rice vinegar
- 2 tbsp maple syrup
- 2½ tbsp soy sauce
Pour the dressing over the salad, mix and plate.
- 1 cup peanuts
Toast one cup of peanuts in a frying pan over medium heat for four to five minutes.
Roughly crush the peanuts in a pestle and mortar and sprinkle over the salad. If keeping overnight, keep the peanuts separate.