Thai Green Papaya Salad

If you want to be whisked away mentally to the warmer climes of Asia or some other glorious sub-tropical climate that you can't quite reach right now, then this is the dish to take you there.

 

It's delicious as a side or the main affair and packs a punch in spice and all things nice!

 

And it goes delightfully well with our Cheeky Goat Pinot Gris.

 

What you’ll need:

 

5 tablespoons fresh lime juice

3 tablespoons (packed) palm sugar or golden-brown sugar

2 tablespoons plus 2 teaspoons fish sauce

2 tablespoons dried shrimp, chopped

4 garlic cloves, minced

3 Chinese long beans, halved crosswise or 15 green beans

1 – 2 Kgs of green papaya, peeled, halved, seeded

10 large cherry tomatoes, halved

1 cup chopped fresh coriander

2 green onions, very thinly sliced

1 fresh red Thai chilli with seeds, thinly sliced

2 tablespoons coarsely chopped salted peanuts

 

Method:

 

Whisk the first five ingredients in a medium bowl. Set dressing aside.

 

Cook beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.

 

Using a julienne peeler, peel enough papaya to measure 6 cups. Place in a large bowl. Add tomatoes, coriander, green onions, chile, and green beans.

 

Pour dressing over; toss. Sprinkle peanuts over and serve.