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Thai Papaya Salad

Thai Papaya Salad


  • 2 tablespoons roasted peanuts
  • 1 to 5 pcs red bird’s eye chillies
  • 5 pcs garlic cloves
  • 1 1⁄2 tablespoons palm sugar
  • ½ bunch sitaw, cut into 2.5cm (1 inch) pieces
  • 4 cherry tomatoes, sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Pantai Thai fish sauce
  • 1⁄2 medium green papaya, peeled and shredded
  • 1 carrot, shredded
  • 2 tablespoons dried shrimp



  1. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.
  2. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty with a sharp, sour and spicy tang.
  3. Serve the salad in a bowl and sprinkle over the dried shrimp and toasted peanuts.
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