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Rating:
[Total: 4 Average: 5/5]
Tags: Asian Cooking, Bird's Eye Chiles, Brown Sugar, Chicken, Chiles, Dried Shrimp, Fish Sauce, Garlic, Green Papaya, Green Papaya Salad, Greenwich Free Press, Grilled Chicken, Lime Juice, Limes, Long Beans, Palm Sugar, Papaya, Papaya Salad, Peanuts, Roasted Peanuts, Shrimp, Sugar, Tomatoes, Victoria Hart Glavin, www.tinynewyorkkitchen.com
Hands down Green Papaya Salad is one of my all time favorite salads. Green papayas can be hard to find, but most Asian markets should have them.
- 3 Bird’s Eye Chiles
- 5 Garlic Cloves
- 1 Yard Long Bean (Cut Into 1 1/2 Inch Lengths)
- 2 Tomatoes (Cut Into Small Pieces)
- 1 Tablespoon Palm Sugar (Or Soft Light Brown Sugar)
- 1 Tablespoon Roasted Peanuts
- 1 Tablespoon Dried Shrimp
- 1 Tablespoon Lime Juice
- 2 Limes (Cut Into Wedges)
- 1 Tablespoon Fish Sauce
- 2/3 Cup Julienned Green Papaya
- Grilled Chicken (Optional)
- Pound chiles and garlic together in a mortar with pestle. Next add beans and lightly crush. Add tomato, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to mortar and gently mix together until sugar has dissolves. Add papaya and mix together.
- Serve either on its own or with grilled chicken.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
