Lao Spicy Papaya Salad
This spicy papaya salad is the ultimate combination of crunch and flavor, featuring bold Lao elements.
- 1 green papaya (about 2.5 lbs whole)
- 70 grams palm sugar (4 small pods)
- 5 red Thai chili peppers (or more to your liking)
- 4 cloves garlic
- 2 key limes (or about 1 large lime)
- 2 teaspoons tamarind concentrate
- 3 tablespoons fermented fish sauce (padaek)
- 3 tablespoons regular fish sauce
- 2 teaspoons Thai fermented shrimp paste
- 15 cherry tomatoes
- Peel the green papaya and cut into long thin strands. Transfer to an ice bath to make it crispy while you make the dressing.
- Pound the palm sugar so it breaks apart into small pieces. Add the garlic and Thai chili peppers. Pound into a rough paste. Add lime, tamarind concentrate, fish sauce, fermented fish sauce and shrimp paste. Adjust to taste if needed.
- Add the tomatoes and lightly smashed them open. You can also add in the lime peel at this point just for color but that’s optional.
- Drain the papaya shreds. In a large mixing bowl, toss the shredded papaya with the dressing together. Plate the salad and serve immediately.
Components 1 green papaya (about 2.5 lbs whole) 70 grams palm sugar (4 small pods) 5 red Thai chili peppers (or more to your liking) 4 cloves garlic 2 key limes (or about 1 large lime) 2 teaspoons tamarind concentrate 3 tablespoons fermented fish sauce (padaek) 3 tablespoons regular fish sauce 2 teaspoons Thai fermented shrimp paste 15 cherry tomatoes Method Peel the green papaya and cut into long thin strands. Transfer to an ice bath to make it crispy while you make the dressing.
Pound the palm sugar so it breaks apart into small pieces. Add lime, tamarind concentrate, fish sauce, fermented fish sauce and shrimp paste.
Add the tomatoes and lightly smashed them open. You can as well add in the lime peel at this point just for color but that’s optional.
In a large mixing bowl, toss the shredded papaya with the dressing together.