A simple version of the ever popular Thai Papaya salad for you to make at home. all the ingredients come together with a few pounding of the mortar and pestle.
About this recipe,
Papaya tends to ripen fast in warm weather, especially here, left too long they become too ripe to shred. even the Papaya I used for this post was slightly ripe but I decided to use as I was able to shred them without the slivers becoming mushy. use a Papaya with dark green skin and firm when pressed.
Since I was serving this salad for kids, I decided to leave out the shrimp paste which has a strong aroma that they wouldn’t have liked. personally, for me its one of the bestalthough spicy, everyone liked everything about this dish from texture, to the taste, even the left over dressing left after the bowl was empty found a happy tummy to settle in.
Peel the skin of the Papaya, Halve the fruit, take out the seeds, using a grater, shred long, fine thin slivers(preferably long ones). although there are a few methods to do this, I find this is the easiest.