Glascoyne in Western Australia is a major food bowl. Create this tropical salad inspired by the region's fresh produce.
To prepare the dressing, pound the chillies, shrimp, peanuts, garlic and palm sugar in a mortar and pestle until amalgamated and the mixture has a chunky, sauce-like consistency (3-4 minutes). Add the lime juice and the fish sauce, a little at a time, and taste for balance of flavours. The dressing should taste quite intense, with a balance of hot, sweet, salty and sour flavours. Refrigerate until required.
Combine the shredded papaya, tomatoes, snake beans and chilli in a large bowl, add the dressing and toss well to evenly coat the salad with dressing. Serve scattered with spring onion and peanuts.
Note a special grater for green papaya or mango can be purchased at an Asian specialty store; they are inexpensive, easy to use and are perfect for this salad. Otherwise shred on a mandolin or by hand.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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