1 C Green papaya, shredded
¼ C Carrots, shredded
1 Green bean (long bean), cut in 1″ lengths
1-2 cloves Garlic
1 t Dried shrimp
1-2 Bird’s eye chili
2-3 Tomatoes, halved
1 T Peanuts, roasted (optional)
1 T Fish sauce
1 lime Lime juice
1½ t Palm sugar
1 T Tamarind juice
1. Shred the papaya and carrots, but not the center (where the seeds are).
2. In a clay mortar, smash the garlic and chili, then add green beans and halved cherry tomatoes. Add quartered lime, peanuts, and dried shrimp and briefly pound.
3. Add seasoning and green papaya and carrots. Mix well with pestle.
4. Serve with cabbage and green beans.
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.