The Weekly | June 20, 2016
Prep 30-45 mins
1kg shredded young papaya
6 cloves garlic, pounded
30g coriander leaves
3 tbsps roasted peanuts, coarsely crushed
2 tbsps blended dry shrimps
100g long beans cut into 1cm lengths and pounded
10 chilli padi, pounded
1 stalk lemongrass, finely sliced
4 cherry tomatoes, halved
3 kaffir lime leaves
30g fish sauce, to taste
3 tbsps lime juice, to taste
30g Gula Melaka, to taste
1. Place young papaya, garlic cloves, coriander leaves, roasted peanuts, dry shrimps, long beans, chili padi, sliced lemongrass, cherry tomatoes and kaffir lime leaves in a medium size bowl and combine well.
2. Add fish sauce, lime juice and Gula Melaka. Toss well to obtain a sweet, spicy, salty and sour taste.
3. Transfer the young papaya salad onto a decorative plate, garnish with crushed peanuts, fresh coriander and serve with steamed fragrant rice.
Recipe courtesy of Chef Abdul Halim, Chef at Westin KL / Photos: Patrick Chan/ Blu Inc Media and Chris Leong/Nat Communications