serves 4 as part of a Thai meal
1 medium size green papaya (yield 2 1/2 cups), peeled and shredded
10 to 12 tiger prawns, peeled and butterflied with head and tails intact, grilled
6 long beans, cut into 5 cm lenghts
11/2 tomatoes, cut into wedges
6 to 10 bird chilies (adjust to your liking)
5 garlic cloves
2 tbs of palm sugar
2 to 3 tbs of fish sauce
juice of half a lime
a handful of dried shrimp
a handful of crushed peanuts
Peel the unripe papaya and shred it with a corrugated peeler.
If you don't have such a peeler do it the traditional way - make long shallow cuts lengthwise on the fruit and then shave the cut flesh off.
A medium size fruit should yield 2 to 2 1/2 cups of shredded flesh.
Pound chilies, garlic and palm sugar in a mortar and pestle, slowly add in the dried shrimps and continue to pound. Add long bean and bruise it lightly.
Next add in the shredded green papaya and continue to (gently) pound (I replaced the pestle with a wooden rolling pin at this stage). Slowly add in the fish sauce, tomato wedges and peanuts. More crushing and mixing.
Mix well and check for seasonings. It should taste hot, sour, sweet and salty. Adjust to your liking.
Grill prawns on a hot griddle.
You may serve this plain with wedges of cabbage, thai eggplant and steamed sticky rice.
Or add some grilled prawns or serve along side some Thai bbq chicken.