Thai: Green Papaya Salad

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• ½ medium green (unripe) papaya (about 1½ lbs)
• Juice of one fresh lime
• 3 tablespoons (approx) Thai fish sauce (“nam pla”)
• 2 teaspoons tomato paste
• 3 fresh garlic cloves, minced
• 3 tablespoons agave nectar
• ½ cup matchstick carrots (optional)
• Red or green leaf lettuce for serving (optional)
• 16 grape tomatoes, halved
• 2 tablespoon dry-roasted salted peanuts, crushed
• 1 fresh serrano pepper, thinly sliced

Procedure:

1. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane (there should be 4 to 6 cups), set aside
2. In a large mixing bowl, mix lime juice, tomato paste, garlic, agave nectar
3. Add grated papaya and carrots (if desired), toss
4. Slowly season with fish sauce, taste for saltiness and adjust
5. Line serving bowl with lettuce leaves
6. Mound tossed papaya on top of lettuce
7. Top with sliced grape tomatoes, sprinkle with peanuts and sliced serrano peppers