Do you love Thai food? This is the classic green papaya salad with a modern twist. I discovered this dish on a Thai cooking course in Bangkok.
This for me it has all the flavours to really satisfy. Crispy, spicy, sweet, salted and sour, it’s a taste sensation.
The papaya dressing is what really makes this salad. It’s so yummy.
If you are really brave or maybe Thai, add 2 chillies to the dressing. For myself, 1 is hot enough.
I’ve had the classic version lots of times from the street food markets, which is equally as delicious, I just slightly prefer this crispy version more, obviously because of the crispy texture. so crunchy and fun to eat.
Food for me, is all about the flavour and this dish has it in abundance.
Here is a video of when I first arrived in Bangkok in 2018. I arrived at the hotel, dropped off my bags and had a quick shower and went straight over the road where a traditional lady was serving the classic Thai papaya salad, I had to try it.
PopUp Chef in action above, enjoying a Thai classic.Print
Thai crispy papaya salad. A modern twist on a Thai classic of green papaya salad. A taste sensation of spicy, sour, salty, sweet and crispy. So good.
2 cups Thai green papaya
1/2 cup carrot
2 tbsp cornflour
2 tbsp plain flour
1/4 cup long green beans or green bean
3 cherry tomatoes
2 tbsp roasted peanuts
1 tbsp dried shrimp
1 clove garlic
1 Thai red chilli (2 if you are really brave)
1 tbsp fish sauce
1 tbsp palm sugar
0.5 lime juice
1 1/2 tamarind juice
Heat your deep fryer to 170°c
Thai green papaya dressing
- In a pestle & mortar (or a bowl) smash the garlic and chilli.
- Add the 1cm length green beans, dried shrimps roasted peanuts and crush them slightly just to break them.
- Add the seasoning of fish sauce, grated palm sugar, lime juice & tamarind juice.
- Add the quartered cherry tomatoes and mix well.
- Peel the outside of the green papaya.
- Then shred the flesh with a kiwi Thai grater/peeler into a bowl until you reach the centre with the seeds.
- Peel and shred the carrot also into the bowl.
- In another bowl, mix the flours with sparkling water to make a slightly thick batter
- Take your shredded papaya and carrot and add to the batter, mix well.
- Place a small handful of battered papaya, carefully into the hot fryer, fry turning over a few times for 2-3 minutes until crispy and slightly golden.
- Drain each piece onto a kitchen cloth and repeat using all your papaya.
- Place your hot battered crispy papaya onto your serving dish.
- Pour a little of the dressing over and serve extra in a side dish.
- Garnish with fresh cucumber.
To do the classic version of Thai green papaya salad, just shred the papaya without the carrot. add to a bowl and pound a little, then mix well with the Thai papaya dressing and serve.
Thai shredder/peeler for green papaya salad. (you could also use a mandoline to shred.
- Cuisine: Thai
Or try my delicious Thai red curry here.
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