FiveTwentyFive

Green Papaya Salad

1 green papaya
4 garlic cloves, roughly chopped
1 tbsp shallots, chopped
3-4 red chillies, seeded and sliced
0.5 tsp salt
2-3 snake beans (or 6 green beans)
2 tomatoes, seeded and cut into very thin wedges
3 tbsp fish sauce
1 tbsp granulated sugar
1 lime, juiced
2 tbsp peanuts, roasted and coarsely crushed
1 fresh red chilli, seeded and sliced, to garnish

Cut papaya into half lengthwise. Scrape out seeds and peel. Shred the flesh finely using a food processor grater.

Put the garlic, shallots, chillies and salt in a large mortar and grind to a rough paste. Add shredded papaya, a little at a time, pounding until it becomes slightly limp and soft. Cut the snake beans in 2cm slices. Add beans and tomato wedges to mortar and crush very lightly. Season the mixture with fish sauce, sugar and lime juice.

Transfer to serving dish. Sprinkle with crushed peanuts and garnish with red chilli.