Papaya Salad Recipe
Shredded green papaya, carrots and tomatoes tossed in fresh... ADD Prawns $7
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Ingredients
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Salad
Dressing (Som Tum style)
Optional Protein Add-on
Method
Prep
Shred and prep vegetables
Peel the green papaya and remove seeds. Using a julienne peeler or box grater, shred the papaya into long thin strips until you have about 3 cups. Peel and shred the carrot to yield 1 cup. Trim the green beans and cut into 1-inch pieces. Halve the cherry tomatoes. Set cilantro and sliced red chili aside.
If using prawns: pat prawns dry and season lightly with 1/4 tsp kosher salt. Set aside.
Make the dressing
In a mortar and pestle (authentic) or small bowl, lightly pound smashed garlic and bird's eye chilies together until slightly broken to release aroma. Add palm sugar and continue to mash until partially dissolved.
Add the fish sauce and lime juice to the mortar or bowl. Stir or mix thoroughly until sugar dissolves and the dressing is well combined. Taste and adjust: balance should be salty, sour and sweet. Set dressing aside.
Combine salad
In a large mixing bowl, combine shredded papaya, shredded carrot, green beans and cherry tomato halves. Pour the prepared dressing over the vegetables.
Toss gently but thoroughly with tongs or two forks so dressing coats all ingredients. Add chopped roasted peanuts and most of the cilantro (reserve a little for garnish). Add sliced red chili to taste and toss again.
Taste and adjust seasoning: add an extra 1/2 tbs fish sauce for more saltiness, 1/2 tbs lime juice for more acidity, or a pinch of sugar if too tart.
Cook prawns (optional)
Heat 1 teaspoon neutral oil in a skillet over medium-high heat. When hot, add seasoned prawns in a single layer. Sear 1.5–2 minutes per side (depending on size) until opaque and cooked through. Remove from heat and let cool slightly.
When slightly cooled, slice prawns in half lengthwise or leave whole and toss gently into the dressed salad just before serving so they remain juicy.
Serve
Transfer salad to a serving platter or bowl. Sprinkle remaining chopped roasted peanuts and cilantro over the top. If you cooked prawns, arrange them on top as garnish or fold them through the salad.
Serve immediately at room temperature or chilled for up to 30 minutes. Best eaten fresh.