Mexican Green Papaya Salad Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

Steps:

• Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
• Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

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.

Steps:

• In a large metal or wooden bowl (not glass), stir together dried shrimp, fish sauce, sugar, garlic, lime and chiles. Using a wooden muddler or pestle (or a wooden spoon), lightly pound the ingredients to bruise and release their flavors.
• Mix shredded papaya and tomatoes into fish sauce mixture, tossing until well combined. Refrigerate until ready to serve, then top with chopped peanuts.

Steps:

• In a mortar, roughly pound the garlic and chillies.
• Add the beans and pound, then the shrimps and pound again until crushed.
• Add the sugar, fish sauce and lime juice and stir together.
• Add the tomatoes and press with the pestle to bruise the tomatoes.
• Add the peanuts and the papaya and stir until well mixed in.
• Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.

Steps:

• Bring brown sugar, vinegar, and 1 cup water to a boil in a small saucepan, whisking to dissolve sugar; let cool. Whisk in soy sauce, chili paste, and sesame oil. Set aside.
• Cook shallots and vegetable oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown and crisp, 10-12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and season with salt. Let cool.
• Toss papaya and dressing in a large bowl. Let sit, tossing occasionally, 15 minutes. Add cilantro and basil; toss to combine. Top with fried shallots.