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Green papaya salad spoons
Makes 50 Starters and mains
Ingredients
- 1 green papaya
- 100g green beans
- 2 garlic cloves
- 1-2 Thai chillies, deseeded
- 3tbsp fish sauce
- juice of 1 lime
- 1 heaped tsp brown sugar
- 12–15 cherry tomatoes, halved
- 1tbsp lightly toasted peanuts
Method
Begin by peeling and grating the green papaya. Use a shredder or a Chinese mandolin if you have one, otherwise just stick to a regular cheese grater. Soak it in cold water for about 5 minutes and then drain thoroughly. This will help keep it extra crunchy.
Cut the beans into thirds. Blanch in boiling water for 3 minutes, then refresh in cold water – again, this will keep them crispy and stop their retained heat from overcooking them.
Smash the garlic and chillies in a pestle and mortar, then pour in the fish sauce and lime juice. Mix in the sugar and add the tomatoes, bruising them lightly so that their juices run.
Pour the contents of the mortar over the shredded papaya and throw in the green beans. Crush the peanuts and sprinkle over. Mix well, place on spoons and enjoy the blissful balance of hot, sweet, salty and sour.
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