GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP
Provided by Ming Tsai
Categories main-dish
Time 1h35m
Yield 4 servings for each recipe
Number Of Ingredients 14
Steps:
- In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.
- SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
- Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
GREEN PAWPAW (PAPAYA) SALAD WITH SEAFOOD
This recipe comes from a Thai Cooking course I did. It's fabulous! The dressing is hot, but not 'blow the top off your head' hot. Don't be afraid of the green pawpaw - it doesn't actually taste of much, but adds a great texture and takes up the flavour of the dressing. Use a perfectly green pawpaw - as ripe pawpaw flesh will tend to disintegrate in the dressing. The sauce can also be used to serve with spring rolls or coconut prawns.
Provided by Kookaburra
Categories Papaya
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
- Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
- To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
- Now prepare to cook the seafood.
- Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
- Cut the squid into rough triangle shapes - about 4 per tube.
- Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
- Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
- Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
- Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
- When seafood is completely cold, prepare salad.
- In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
- To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.
Nutrition Facts : Calories 216, Fat 5.5, SaturatedFat 1.1, Cholesterol 233.7, Sodium 1570.1, Carbohydrate 20.4, Fiber 1.5, Sugar 4.6, Protein 23
GREEN PAPAYA SALAD WITH SHRIMP
Categories Salad Herb Quick & Easy Lunch Papaya Peanut Shrimp Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
- Make dressing:
- In a large bowl whisk together dressing ingredients until sugar is dissolved.
- Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
- Serve salad sprinkled with peanuts.
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- Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
- Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
- Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that). Add to the bowl with the dressing, along with the tomatoes.
- Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve.
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