Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gpeeled unripe green papaya, seeds removed and finely shredded
- 100 gyardlong beans, cut into 4 cm pieces
- 500 mlwater for blanching beans
- 150 gcherry tomatoes, halved
- 2 clovegarlic
- 1 eachred Thai chili
- 25 gpalm sugar, finely grated
- 3 tbspfresh lime juice
- 2 tbspgluten-free fish sauce
- 40 groasted unsalted peanuts
Make it
- Bring the blanching water to a boil and cook the long beans for 1–2 minutes, just until bright green. Drain, rinse under cold water and dry thoroughly. Pat the papaya shreds dry as well.
- Pound garlic and chili in a large mortar, or crush them finely on a board and put in a sturdy bowl. Add palm sugar, lime juice and fish sauce and stir until the sugar dissolves.
- Add the beans and tomatoes and press lightly with the pestle or a wooden spoon to release a little juice without crushing them completely.
- Add the papaya and toss firmly with two spoons while pressing a few times to work the dressing into the shreds. Fold in most of the peanuts.
- Divide onto four small plates, top with remaining peanuts and serve immediately while the papaya is crisp.
Ingredients, recipe context & sources
Ingredient flags: Fish, Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.