Signature Papaya Salad Recipe

Prepare papaya

Peel the green papaya with a vegetable peeler. Cut in half lengthwise and remove seeds with a spoon. Using a julienne peeler or a mandoline set for matchsticks, shred the papaya into thin strips (about 4–5 mm wide). If you don't have a julienne tool, slice very thinly then stack and cut into thin matchsticks. Place shredded papaya in a large bowl and sprinkle 1/4 tsp salt over it; toss and let sit for 5 minutes, then squeeze gently to expel a little moisture and return to the bowl.

Blanch long beans

Trim the bean ends and cut into 4–5 cm (1.5–2 in) lengths. Bring a small pot of water to a boil and blanch the beans for 30–45 seconds until bright green and slightly tender-crisp. Immediately transfer to an ice bath or run under cold water to stop cooking. Drain well and add to the bowl with papaya.

Prepare tomatoes and aromatics

Halve or quarter the cherry/plum tomatoes depending on size and add them to the papaya and beans. Peel and thinly slice or crush the garlic. Stem chilies and finely chop (adjust quantity to heat preference).

Toast peanuts and rehydrate dried shrimp

In a small dry skillet over medium heat, toast the peanuts, stirring, until fragrant and lightly browned, about 3–4 minutes. Transfer to a board and roughly chop. If your dried shrimp are very hard, soak them in 2–3 tbs warm water for 5–10 minutes to soften, then drain (reserve soaking liquid to adjust dressing if desired). If they are already tender, lightly toast them in the same skillet for 1–2 minutes to bring out flavor, then chop or leave whole depending on preference.

Make tamarind-fish dressing

In a mortar and pestle (or small bowl), pound or mix together garlic and chilies until slightly crushed. Add roasted peanuts (reserve a small pinch for garnish) and lightly crush to coarse texture. Add tamarind paste, palm sugar, fish sauce, and lime juice. Stir or pound until sugar dissolves and the dressing is well combined. Taste and adjust balance: aim for a harmony of sour (tamarind/lime), salty (fish sauce), sweet (palm sugar), and spicy (chilies). If dressing is too thick, add 1–2 tbs of the reserved shrimp soaking liquid or water to loosen.

Combine salad

Pour the dressing over the shredded papaya, long beans, tomatoes, and drained dried shrimp. Toss everything thoroughly with tongs or two spoons, gently bruising the papaya slightly so it absorbs the dressing. Taste and adjust: add more fish sauce for salt, lime for sourness, or palm sugar for sweetness as needed.

Plate and garnish

Transfer the salad to a serving plate. Sprinkle the chopped roasted peanuts and remaining toasted dried shrimp on top. Garnish with fresh cilantro leaves if using. Serve immediately as a starter.