im off to atlanta to celebrate a friends wedding and then vegas for work, it feels as though i haven’t been on the road much but when i am its constantly back to back! last week i shared this papaya salad on style me pretty! be sure to hop on over to check out more photos!
im chinese but both of my parents were born and raised in laos. at home my sister and i grew up with a mixture of lao/chinese cultures. we all spoke chinese but my parents spoke laotion to each other, mostly when they didn’t want us to understand. of course after listening to them growing up, i can pick up a lot of what they are saying now. (which was pretty helpful during my travels to southeast asia a few years ago!) one of the dishes that we ate a lot at home and out parties was papaya salad. i remembered they always made it super spicy and served it with fried pork skin. i think i really just wanted pork skins but needed something to eat them with so always suffered through the spiciness. after a while they started making a 2nd smaller batch for mild spice.
there are several variations of the papaya salad, sometimes people also add green beans, dried shrimp or crab. oh! and getting one of these julienne peelers make it easy to cut the papaya!
PAPAYA SALAD print this recipe!
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INGREDIENTS
2 cups of green papaya, julienned handful of cherry tomatoes, halved 1 lime 1 garlic 1 thai chili 1 teaspoon of shrimp paste 1 tablespoon of roasted peanuts 1 tablespoon of fish sauce 1 tablespoon of palm sugar/sugar – or 1/2 tablespoon of agave optional fried pork skin |
PREPARATION papaya salad is typically made with a large clay mortar and wooden pestle, you can purchase these online or at most asian markets. traditionally all the steps below are smashed with the wooden pestle (including the tomatoes) if you don’t have one large enough, you can use a smaller mortar and pestle for step one or just use your knife to smash the first step as i did. 1. smash garlic and chili pepper.
2. add papaya, tomatoes, shrimp paste, peanuts, fish sauce, and sugar/agave – mix well
3. serve with pork skin
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