Green Papaya Salad With Fried Snapper
And … welcome to THAI WEEK!
Varieties & background
Originating from Laos, variations of Green Papaya Salad can be found in countries across South-East Asia including Thailand, Vietnam và Cambodia. Salads can include everything from dried beef khổng lồ pickled crabs. Here in Australia, the thai version – called som tum – is probably the most well known & most widely available. So that’s the version I’m sharing today.
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What goes in Green Papaya Salad
Here’s what goes into the salad. The dressing ingredients are shown separately below.
Green papaya
This is literally unripened papaya fruit that is the shape and form size of a melon. The texture of the inside is like potato. It’s firm but moist (though not starchy like potato), & ideal for shredding lượt thích we vì chưng for Green Papaya Salad.
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The taste is faintly astringent but overall fairly bland. You wouldn’t eat it plain lượt thích other fruit because it doesn’t have enough flavour.
Even though it’s considered a fruit, it’s not sweet at all in its unripened state.
How it’s prepared – Peel using a standard vegetable peeler (the skin is quite soft). You might see the peel weep a trắng liquid, just wipe it off. Now cut papaya in half và remove the seeds using a spoon. Then finely shred into matchsticks using a julienning shredder, as pictured above.
Where to lớn find it – This is a bit of a specialty ingredient. You can find it at some Asian grocery stores (Thai và Vietnamese are best), and sometimes (sometimes!
