There are many versions of Green Papaya Salad preparation. Anchalee and Vathana, my sister-like’s salad are totally different from each other. Anchalee’s salad is very authentic because it consists of fermented crabmeats and Vathana’s version is in Cambodian style. Well, I am prepping my version in a different way. It turned out pretty good and my family loves it and I hope you will too.
1 pound shredded papayas
8 whole red finger chilies
1 tablespoon shrimp paste (optional)
3 cloves garlic, peeled
2 tablespoons fish sauce
5 tablespoons raw sugar
1½ large fresh lime, squeezed
¼ teaspoon salt
10-12 cherry tomatoes, halved
1 cup coarsely chopped shiso/perilla leaves
1 cup coarsely chopped mint leaves
1 cup coarsely chopped Vietnamese coriander leaves
¼ cup chopped roasted peanuts (optional)
In a smaller food chopper, grind garlic and red finger chilies together; add shrimp paste and anchovies and continue grinding until it becomes fine paste.
In a mixing bowl, add shredded papaya, cherry tomatoes, chopped shiso/perilla leaves, mint leaves and Vietnamese coriander leaves; toss until well mixed.
Add the garlic chili paste, fish sauce, lime juice and salt and toss well until completely combined. This is the time to adjust the seasoning and the result should be spicy sweet and sour taste. Transfer to a serving dish and can be accompany with steamed white rice or just eat as it is. Enjoy!