TasteToronto | Sabai Sabai's Papaya Salad

Sabai Sabai's Papaya Salad

Moderate

Sabai Sabai's Papaya Salad

from Sabai Sabai

Method

Papaya Salad 4 Steps

  • Step 1

    Soak shrimp in warm water for 5 minutes until soft. Shred 2 cups papaya on a mandoline (or using the shredding disc on a food processor).

  • Step 2

    Thinly slice two wheels from lime. Squeeze 2 tablespoons of juice from the remaining lime into a small bowl. Stir in the fish sauce, tamarind juice and coconut sugar. Set aside.

  • Step 3

    Pound 1 to 3 chilies (depending on your heat tolerance) and garlic into a coarse paste using a mortar and pestle. Add tomatoes and beans. Lightly bruise the mixture until liquid releases and becomes a light sauce. Pour in fish sauce mixture.

  • Step 4

    Transfer the sauce to a bowl and toss with drained shrimp, eggplant, green papaya, sliced lime and roasted peanuts. Spoon onto a plate and sprinkle with cabbage and cilantro.

Tags:

Papaya Salad

Toronto Recipes

Stay At Home

Toronto Thai Food

Sabai Sabai

Moderate

Sabai Sabai's Papaya Salad

from Sabai Sabai

Robin Winship
written by

Robin Winship

Yields:

Serves 4

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 0 mins

3.0

Rate This Recipe

Thai

Main Dishes

Ingredients

Papaya Salad

  • 2 tbsp dried shrimp

  • ¼ green papaya, peeled

  • 2 limes

  • ¼ cup fish sauce

  • ¼ cup tamarind juice

  • 1½ tbsp coconut sugar

  • 1–3 Thai red bird’s-eye chilies

  • 1 garlic clove, peeled

  • 6 grape tomatoes, cut in half

  • 2 string beans, cut into 1-inch pieces

  • 1 Thai eggplant, seeds removed, cut into pieces

  • 2 thin slices lime

  • 2 tbsp whole roasted peanuts

  • Small handful cilantro, chopped

  • Handful of cabbage, shredded

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Method

Papaya Salad 4 Steps

  • Step 1

    Soak shrimp in warm water for 5 minutes until soft. Shred 2 cups papaya on a mandoline (or using the shredding disc on a food processor).

  • Step 2

    Thinly slice two wheels from lime. Squeeze 2 tablespoons of juice from the remaining lime into a small bowl. Stir in the fish sauce, tamarind juice and coconut sugar. Set aside.

  • Step 3

    Pound 1 to 3 chilies (depending on your heat tolerance) and garlic into a coarse paste using a mortar and pestle. Add tomatoes and beans. Lightly bruise the mixture until liquid releases and becomes a light sauce. Pour in fish sauce mixture.

  • Step 4

    Transfer the sauce to a bowl and toss with drained shrimp, eggplant, green papaya, sliced lime and roasted peanuts. Spoon onto a plate and sprinkle with cabbage and cilantro.

Tags:

Papaya Salad

Toronto Recipes

Stay At Home

Toronto Thai Food

Sabai Sabai