Name: Hot, sweet and sour green papaya salad
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 3 limes; 1 green papaya (1kg); 16 snake beans (225g), sliced thinly diagonally; 500 gram cherry tomatoes, quartered; 1 cup loosely packed thai basil leaves; 1 cup loosely packed fresh coriander leaves (cilantro); 1/2 cup (70g) roasted unsalted peanuts, chopped coarsely; 2 tablespoon dried shrimp; 6 clove garlic; 1 teaspoon salt; 1/4 cup (35g) roasted unsalted peanuts, chopped coarsely; 2 fresh small red thai (serrano) chillies, chopped; 2/3 cup (180g) grated palm sugar; 1/4 cup (60ml) fish sauce

Ingredients

3 limes

1 green papaya (1kg)

16 snake beans (225g), sliced thinly diagonally

500 gram cherry tomatoes, quartered

1 cup loosely packed thai basil leaves

1 cup loosely packed fresh coriander leaves (cilantro)

1/2 cup (70g) roasted unsalted peanuts, chopped coarsely

2 tablespoon dried shrimp

6 clove garlic

1 teaspoon salt

1/4 cup (35g) roasted unsalted peanuts, chopped coarsely

2 fresh small red thai (serrano) chillies, chopped

2/3 cup (180g) grated palm sugar

1/4 cup (60ml) fish sauce

Method

1.Peel limes, removing white pith. Segment limes over bowl to catch juice; reserve juice for dressing.

2.Make peanut and garlic dressing. Place shrimp in heatproof bowl; cover with boiling water. Stand about 10 minutes or until shrimp are soft. Using mortar and pestle, grind garlic and salt until smooth. Add peanuts and drained shrimp; pound to a smooth paste. Add chilli; pound until crushed coarsely. Stir in reserved juice, sugar and sauce.

3.Peel papaya, quarter lengthways, discard seeds; cut papaya into long thin strips.

4.Combine papaya, lime segments, beans and tomato in large bowl. Add dressing, toss gently to combine; stand 20 minutes.

5.Add herbs and peanuts to papaya mixture; toss gently to combine.

Add more or less chilli, sugar and lime juice to suit your taste.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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