This dish has a sweet, sour, tangy taste. It's very refreshing! You can adapt it with any ingredients you like! This recipe makes a big batch that feeds about 10-15 people like the picture above.
1-2 bags dried white fungus mushroom (use more or less depending on your liking)
1/2 cup sliced bell peppers (you can combine red, yellow, green bell peppers)
1/4 cup sliced yellow onion or green onion
1/4 cup chopped cilantro
1 cup sliced strips of cucumber
1 cup chopped lettuce
1 cup cooked shrimp (sliced in half)
1/2 cup sugar
1 cup fish sauce (I use the Three Crabs brand, if yours is different you may need to adjust the amount)
1 cup lime juice
1 cup water
1 tbsp garlic chili sauce (the chili in a jar with green cap), you can also just use thai chilies if you don't have this
Soak the white fungus mushroom in hot water. It's best if soaked overnight but if you are in a hurry, you can soak it for at least an hour.
Rinse the mushrooms clean and break it apart with your fingers into bit size pieces. You can get rid of any dark yellow spots.
Make the sauce by adding the sugar, fish sauce, lime juice, water, and garlic chili sauce in a large bowl.
In a large bowl, add all the fresh vegetables and shrimp together and toss with the sauce.
This can be eaten immediately but best served if refrigerated cold.
Tip! -- If using bell pepper, you can remove the skin first if you don't like the rubbery skin texture. I usually remove the skin and then slice them thinly.
Please note, this dish can be made ahead of time. The only ingredient you may hold off on adding is the lettuce because it is delicate and will get soggy sooner. You can adapt and add/remove any of the ingredients. Experiment and do come back to tell me how it worked out for you!
I love eating green papaya salad especially in the summer! It is light and refreshing. It's a little sweet, sour, and spicy! You can make it with a few key ingredients! This is a recipe that I created through experimentation and trial/error. Hope you like it. This is a very popular salad that Hmong people love to eat especially at Hmong soccer tournaments and Hmong New Year celebrations. Green papaya salad originated from Laos/Thailand.
Green Papaya Salad Recipe Ingredients:
2 cups shredded green papaya
1 clove garlic
3 thai chili pepper (add more or less pepper to suit your taste)
1 tsp shrimp paste
1/4 tsp crab paste
2 tbsp salted crab
2 tbsp palm sugar crushed + 1 tbsp water (melt for 30 seconds in a microwave)
1 tbsp fish sauce (three crabs brand)
1/4 cup tamarind paste water
1/2 lime (this also equals about 1 tbsp, add more lime if you like it more sour)
1 1/2 tbsp crushed peanuts
5-7 cherry tomatoes sliced
Peel the green skin off the papaya with a peeler. Use the asian shredding peeler to get thin shreds. Or if you don't have one, chop the papaya all around and then use a knife to slice it into strips (doing it the old fashioned way makes the salad crisp).
Melt the crushed palm sugar with 1 tbsp water in a microwave for 30 seconds
To make the tamarind paste water, take a block of tamarind and add equal amount of hot water. Let is soak for about 10-15 minutes and then squeeze out the juice. You can use it just like this or put it through a sieve to remove the seeds.
Putting it all together
In a mortar, smash/grind the thai chili pepper.
Add the garlic clove and smash.
Add the shrimp paste, crab paste. Mix.
Add the salted crab and smash lightly to remove the juices from the crab.
Add the fish sauce, sugar syrup, tamarind paste water. Mix.
Add the tomatoes and smash lightly to bruise the tomatoes.
Put the shredded green papaya in a large bowl.
Add the sauce and crushed peanuts to the papaya and toss to coat the papaya.
Adjust the ingredient measurements to suit your taste!
Kicking it up a notch:
Add some long green beans
Add some shredded carrots
Add some dry small shrimp
Add some khaub poob noodles
Eat it with some pork rinds
Add padek (mud fish) to give it a pungent kick
Anything you like!!!!!
You can buy the ingredients at most asian grocery stores. Just ask the clerk to help you find them.