Thursday 4 April 2013

Thai Papaya Salad by Valerie Ong

1 handful shredded green papaya
1 long bean cut into 1 inch.
3 cherry tomatoes cut small pieces
2 cloves of garlic
1-5 chili padi
3 tbsp peanut
2 tbsp dried shrimp
2 tbsp lime juice
1.5 tbsp fish sauce
1 tbsp palm sugar

1. In a large ziplock bag put garlic, chili, peanut and dried shrimp, pound it until it’s become chunky paste.
2. In a bowl, mix lime juice, fish sauce & palm sugar until palm sugar dissolved, then pour it into the bag.
3. Add in papaya and tomatoes, mix and massage it together till mixed well.
4. Pour Som-tum on serving plate.

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