Thai Papaya Salad
Ingredients:
- 5 g Garlic
- 5 g Bird’s Eye Chili
- 30 g Long Yard Bean, cut 2-inch
- 20 g Peanut, roasted
- 10 g Hebi or Dried Shrimp
- 20 g Fish Sauce
- 30 g Tamarind Sauce
- 10 g Lemon Juice
- 30 g Invert Sugar
- 50 g TopChef Korean Soy Garlic Sauce
- 200 g Papaya, shredded
- 40 g Cherry Tomatoes
- 20 g Lettuce
Procedure:
1. In a large mortar and pestle, pound garlic and chilies until no more big chunks.2. Add long yard bean and pound just until broken.
3. Add peanut and dried shrimp, and pound to break the peanut slightly.
4. Add fish sauce, tamarind paste, lemon juice, invert sugar, and TopChef Korean
Soy Garlic Sauce. Stir until well combined.
5. Add shredded papaya and tomatoes, pound and flip together until the tomatoes
are slightly crushed and serve with bed of lettuce.
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