I have to be upfront about this. This has to be the least effort I had in plating. I was on my way out, and this picture was actually one that I was just trying to taste the salad. 🙂 I just added stuff, sprinkled, then took a picture.
So going back to the papaya the other day, this was what I ended up doing. Why? Simply because it was in my Thai cookbook, and it was one dish that was all about the papaya.
I cut the papaya as shown in the initial picture last Monday, peeled, and grated it. And skinned my knuckle. It was kinda difficult to grate, and I was better of bringing out the food processor. But yeah, anyway, that deal was done when I skinned myself. No instructions were given how to treat the papaya after, but after repeated advice, the grated papaya was rinsed in hot water to remove the sap. I also grated a small jicama, to add more veggies to the mix.
For the sauce, it was very simple. A mixture of chili, garlic, lemon, soy sauce, oyster sauce, and sugar. Almost just like the pad thai, really. A very basic flavor base of the Thai cuisine. Then top this grated veggies with the sauce, and with crushed peanuts, and serve! 🙂
Thai Green Papaya Salad Recipe
1 papaya, peeled, grated, rinsed in hot water and strained
For the dressing, mix to taste the following items:
Top the vegetables with the dressing, then with the optional toppings 🙂