Green papaya salad is one of those dishes that sound way more exotic than they actually are. A lot of people hear ‘green papaya’ and go “huh? never heard of it”, or “must be a hassle to find”, and that’s where it normally ends. While in fact, this vegetable is probably available in a bunch of your local stores, you’ve just never looked for it!
Green papaya is quite simply an unripe papaya. It has a mild, fresh taste and a crisp texture that quickly soaks up the flavours of the dressing. A perfect salad base! The original recipe (commonly thought to be Thai while it’s actually from Laos) is easily customizable, making it a breeze to make at home.
Overview of the Ingredients:
Green Papaya: you will need two cups of peeled and shredded green papaya for this salad.
Cherry Tomatoes: sweet and tart, they also add a pop of colour.
Snow Peas: traditional recipes feature green beans, but I usually go for snow peas instead. They are easier to handle – no pounding needed, just thinly slice them and that’s it.
Peanuts: a traditional finish in many local dishes, they add a crunch and a hint of nuttiness.
Thai Basil: sweeter and more licorice-y than usual basil, it gives the dish a more authentic feel.
Protein: optional, but turns the salad into a meal on its own. My favourite is prawns (but I do have a soft spot for them haha) – I season them with a mix of salt, pepper and granulated garlic then quickly pan-fry in a little oil.
Chilies: a must in local cuisine. If you are brave, pop a few slices of fresh bird eye chilies into the salad. Else, sprinkle some dried chili flakes over the ready dish or add a pinch to the sauce.
The Sauce is what ties everything together. It consists of lime juice, fish sauce, brown sugar, minced garlic and ‘the secret ingredient’. Which is dried shrimp, or shrimp paste. And if you want to get as close to the traditional experience as possible, do go for it! It brings in that deep, slightly ‘funky’ flavour of umami that’s at the heart of local street food. Not your cup of tea? Then skip it, you will still end up with an awesome dish!
Preparation Tips for Green Papaya Salad:
Full disclosure: the only reason why I don’t make this salad daily it’s because shredding the papaya can be a bit of a hassle. You need to peel it first, then cut into halves lengthwise and scoop the seeds out. Then, I usually use a mandoline to shred it into strips. It takes a bit of time and can get a little messy, but the outcome is worth it! If you own some kind of fancy kitchen aid, you’ll probably find an easier way to handle it though!
Once you are past shredding though, everything else is a breeze. Halve the cherry tomatoes, thinly slice the snow peas and chilies, and dry toast the peanuts. Wash and tear a few Thai basil leaves. Quickly pan fry the prawns in a little oil.
Prepare the sauce by whisking together:
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp dried shrimp or shrimp paste (or skip if you must)
- 1/2 tsp minced garlic
- 1/3 tsp dried chilies (unless using fresh ones for the salad)
If you are not 100% in on dried shrimp or even the fish sauce, it’s ok! An alternative would be to use soy or Worcestershire sauce.
Combine all salad ingredients and toss with the dressing – that’s it! Throw a few fresh basil leaves and scatter some peanuts over for a more artistic look, and you are done. Enjoy on its own or serve as a starter – this one’s a proven crowd pleaser!
Looking for more delicious Thai inspired recipes to make at home? I’ve got some cool stuff for you to try:
Thai Beef Salad with Coriander Dressing
Brothy Rice with Spiced Chicken and Thai Aromatics
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Green Papaya Salad with Snow Peas and Prawns
Ingredients
For the salad:
- 12-16 medium prawns peeled and deveined
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1/2 tsp granulated garlic
- 2 tbsp cooking oil
- 2 cups of shredded green papaya
- 8-10 cherry tomatoes halved
- 1/2 cup snow peas thinly sliced
- 1 tbsp toasted peanuts
- A handful of Thai basil leaves
For the sauce:
- 1 tbsp fish sauce see notes
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp dried shrimp or 1/2 tsp shrimp paste
- 1/2 tsp minced garlic
- 1/3 tsp dried chili flakes unless using fresh for the salad
Instructions
- In a small bowl, mix together 1/3 tsp salt, 1/3 tsp pepper and 1/2 tsp granulated garlic. Add the prawns and toss to coat.
- Heat 2 tbsp of cooking oil to medium-high.
- Fry the prawns for 4-6 minutes, turning occasionally, until they turn opaque and are cooked inside.
- Transfer to a plate to cool down.
- In another bowl, whisk together 1 tbsp fish sauce, 1 tbsp lime juice and 1 tsp brown sugar until the sugar dissolves.
- Add 1/2 tsp minced garlic, 1 tsp dried shrimp or 1/2 tsp shrimp paste, if using. Whisk to combine.
- If you are skipping fresh chilies, add 1/3 tsp dried chili flakes to the dressing.
- Place shredded papaya, tomato halves, sliced snow peas, sliced chilies, the prawns and most of the peanuts into a large bowl.
- Pour in the dressing and gently stir to combine.
- Garnish with Thai leaves and the remaining peanuts and serve immediately.
Notes
- If you are new to Soutgh Asian cuisine, you may want to skip the dried shrimp and have a softer start with just the fish sauce.
- If you are not a fan of ‘funky’ umami flavours, swap fish sauce with soy or Worcestershire sauce.
