-1 medium sized papaya
-2 small cloves garlic
-1 large carrot
-1 Tbs granulated sugar
-1 tablespoon dried shrimp (optional)
-2 tablespoons rice vinegar
-1 tablespoon fish sauce (to taste)
-1-2 chili de arbol peppers
-8 grape tomatoes, coarsely chopped
- In a blender or mortar, blend or pound garlic, salt, peppers, sugar and shrimp (if using) into a paste.
Transfer to a large bowl and mix in vinegar and fish sauce. Use a spoon (or the mortar) to lightly crush
tomatoes then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya*. Discard the seeds and inner membrane. This should leave
about 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Place in a bowl serve
*I use a mandolin. As well you can use a large-size grater to grate the papaya. I’ve read that in Thailand, they shred it using only a knife. They hit the flesh with the blade length-wise, then they thinly slice off a layer into a bowl and repeat until all of the papaya is done.
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