Papaya, green. (1)
Mixed Fruit (2)
Thai Chili (3)
Dry Shrimp, small
Key Lime (4)
Palm sugar (5)
Fish Sauce (6)
Roasted Peanuts (opt)
- lightly crushed.
Prep - (35 minutes)
Pounding - (15 min)
- Crush PALM SUGAR and mix all Dressing items.
- Peel GREEN PAPAYA with a regular vegetable peeler. Cut
into thin julienne strips. A julienning vegetable peeler is perfect
for this. Mine is a Titan, far superior to the Oxo I used to have.
Cut into about 2 inch lengths.
- Prepare CARROT the same as the Papaya. Mix with Papaya.
- Peel FRUIT only if needed, and cut into irregular 1 inch
- Cut GRAPES and GRAPE TOMATOES in half crosswise.
Mix. If you are using larger Cherry Tomatoes, cut them into quarters.
- Slice CHILIS crosswise very thin and chop fine.
- Break up dried SHRIMP coarse to measure.
- Trim off ends of KEY LIME and cut lengthwise into 6 wedges.
Cut the wedges in half crosswise (12 pieces).
- In your clay mortar, pound Chili until well crushed
- Add Lime Wedges: and pound just enough to release much of
- Add Dried Shrimp and pound just to blend.
- Add Green Papaya and Dressing mix. Pound until
it is well bruised but not crushed, and the other ingredients are
well distributed through it.
- Stir in Fruit Mix and pound gently until just bruised,
but definitely not crushed.
- Stir in Grape mix and pound very gently.
- Let flavors blend for a while, then serve cool but not chilled.
If you like (I don't), garnish with lightly crushed roasted peanuts.