Salad from Shangri-La
Green Papayas Meet Crushed Shrimp
This is a Thai salad, originally intended for Green Papayas. It’s also good made with Carrots, if Green Papayas are not available at the moment. The recipe comes from a chef at Bangbkok’s Shangri-La Hotel.
The Crushed Peanuts and Crushed Dried Shrimp, plus the Lime Juice and wedges, are what make this salad special, along with the accent added by the Fish Sauce.
1 – 2 green, unripe Papayas
¼ pound Yard-Long Beans (or regular Green Beans)
1 small Cucumber
3 cloves Garlic
2 teaspoons Fish Sauce
1 tablespoon crushed Dried Shrimp – optional
1 teaspoon minced fresh Chili Pepper
Lime juice to taste
1 tablespoon Sugar
2 tablespoons finely ground Peanuts
Lime wedges for garnish
Lettuce leaves to line serving plates
We steam the beans lightly and then slice them French style.
Chop the garlic finely and set aside.
Peel and shred the Cucumber and squeeze it dry in paper towels.
Peel the Papayas, removing the seeds and shredding the meat into long shreds. A vegetable peler or zester may be used to make long pieces. You should have 2 cups of shredded Papaya.
Next, toss the Papaya with the green Beans, Cucumber and GBarlic.
Then toss the vegetables with the Fish Sauce, Dried Shrimp, Chili, Lime juice and Sugar.
Line a plate with Lettuce leaves and mound tghe salad on top. Boston Lettuce leaves arfe good for this, or Romaine Leaves.
Finally, sprinkle with Peanuts and garnish with Lime wedges.
This salad will serve 4 to 6 people.
Look for a Papaya whose peel is still completely or nearly all green. If Papayas are unavailable, this salad can still be made, substituting Carrots for Papayas.