Green Papaya Salad with Snake Beans & Tomato

COMPLIMENTARY RECIPE

“In Vietnam, women hold the green papaya in one hand and, with a sharp knife in the other, rapidly and repeatedly cut into the fruit; fine shards fall away into a bowl. You can buy a special tool from an Asian supermarket that shreds the papaya beautifully (and safely), or simply slice the papaya very finely, then cut it into long thin strips.” - Chef Mark Jensen

SERVES 6, as a side

INGREDIENTS

1 small green papaya, peeled and shredded
150 g snake beans
250 g cherry tomatoes
2 large handfuls of mixed Asian herbs
125 ml lime and chilli dressing (see below)
40 g fried Asian shallots
40 g roasted peanuts

METHOD

Place the prepared papaya in a large mixing bowl. Cut the snake beans into 4cm lengths, then blanch them in boiling salted water for 2 minutes. Refresh in iced water, drain and allow to dry. Cut the cherry tomatoes in half and slice the herbs finely, reserving some whole herbs to garnish.

Put the snake beans, tomatoes and herbs in the bowl with papaya. Add the dressing and mix quite vigorously, squeezing the ingredients as you toss the salad. Place the salad in a serving bowl and garnish with the fried shallots, peanuts and reserved herbs.

LIME & CHILLI DRESSING (makes 250 ml)

1 garlic clove
1 bird’s eye chilli
50 g palm sugar, grated
2 ½ tablespoons light soy sauce
100 ml lime juice
2 teaspoons chilli oil
25 ml vegetable oil
1 tablespoon chopped coriander

Pound the garlic and chilli into a fine paste using a mortar and pestle. Add the palm sugar and continue to pound the ingredients together. Add the soy sauce and stir well until the sugar dissolves, then add the remaining ingredients, stirring well to combine. This dressing is best used fresh, but can be kept for up to 2 days in the fridge.