- 2 to 3 cloves garlic
- 2 to 3 Thai chili
- 2 Tbs palm sugar
- 2 Tbs fish sauce
- 1/2 tsp shrimp paste (optional)
- 2 Tbs dried shrimp
- Fresh juice from 1 juicy lime (approximately 2 1/2 Tbs)
- 8 to 10 oz shredded green papaya (approximately 1/2 of medium size green papaya)
- 2 oz long beans or green beans cut into 2-inch pieces
- 4 oz cherry tomatoes, halved or regular tomatoes cut into bite sizes
- 2 Tbs roasted peanuts
- Add garlic and chili in a mortar (possible Thai style mortar); pound and grind by using a pestle.
- When garlic and chili is nicely pounded, add palm sugar, fish sauce, shrimp paste and dried shrimp. Pound and grind until palm sugar has dissolved. Make sure pounding dried shrimp so we can get as much flavor out from it. Please be careful not to pounding too hard, other wise the spicy dressing might splash on your face or eyes.
- Finally, add lime juice and give it a good mix.
- Now, it’s time for papaya and long beans. Holding pestle on one hand and spoon another hand. Using both of your hands, toss with spoon from bottom of mortar and gently pound with pestle.
- When papaya and long bean’s volume shrink down, then add tomatoes and roasted peanuts. Do “toss and pound” one last time.
- Transfer to a serving plate, garnish with some more peanut if you desire. Serve as a side dish on your dinner table or enjoy as a main meal with sticky rice!
If you have regular size mortar and pestle, you can definitely use it to make this papaya salad recipe! Just make the dressing in the mortar and toss vegetables in a mixing bowl, that will totally work!