This classic Thai salad balances the heat of our De-Stemmed Thai Chiles with the cool, refreshing crunch of cucumbers, while green papaya adds a slight tanginess.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients
Makes 8 servings
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2 De-Stemmed Thai Chiles, seeded
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6 Medium Dried Shrimp
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Hot Water
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1 (1-1/2-Pound) Green Papaya
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1 Small Cucumber
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1 Clove Garlic, halved
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1/4 Cup Honey, plus 3 tablespoons
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3 Tablespoons Lime Juice, freshly squeezed
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2 Tablespoons Asian Fish Sauce
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24 Cherry Tomatoes, halved
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1/3 Cup Roasted Salted Peanuts, coarsely chopped
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1 Tablespoon Fresh Cilantro, chopped
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2 Green Onions, chopped
Directions
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Place chiles and shrimp in separate small bowls, and cover each with hot water. Let shrimp stand for 5 minutes and chiles for 20 minutes, then drain. Cut shrimp into thirds, and coarsely chop chiles.
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Halve papaya crosswise, and peel and scrape out seeds. Peel cucumber, halve and scrape out seeds. Julienne both using mandoline.
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Pound chiles and garlic using large mortar and pestle until coarse paste forms. Add honey and shrimp, and continue pounding until well-blended. Add lime juice and fish sauce, and stir to incorporate. Add tomatoes, and lightly pound.
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Transfer to large bowl, scraping to remove all mixture. Add papaya and peanuts, toss and serve. Garnish with cilantro and green onions.