Green Papaya Salad
1 green unripe papaya
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1 garlic clove
Heavy pinch salt
1 bird (Thai) chili, sliced thin
2 tablespoons palm sugar, grated
Juice from 2 limes, freshly squeezed
2 tablespoons fish sauce
2 tablespoons chopped peanuts, plus more for serving
Small handful grape tomatoes, halved
Peel the papaya and julienne (cut into thin julienne strips) using the teeth attachment on a Japanese mandolin. Go slowly and use the guard. You can also julienne the papaya by cutting it as thinly as possible with a shrimp knife and then cut the slices into strips.
If you have a mortar and pestle, add a small handful of the green papaya with the garlic clove, sliced chilies and salt into the bowl. Use the mortar and pestle to crush the mixture, grinding the garlic cloves and chilies into the papaya to form a paste. If you don’t have a mortar and pestle, finely chop the garlic and chili.
In a separate bowl, whisk together the palm sugar, lime juice and fish sauce. Add in the crushed papaya mixture or the chopped garlic and chili. Add in the remaining papaya, the peanuts and grape tomatoes. Toss to coat. Serve topped with additional crushed peanuts.