Green Papaya Salad

Green Papaya Salad


  • Dried shrimps
  • 1 clove of garlic
  • 1 bird’s eye chili
  • Caster sugar 2 tablespoons
  • Tamarind paste 30 g
  • Fish sauce 1 tablespoon
  • 1 lime
  • 2 green papayas
  • 1 banana shallot
  • 1 big carrot
  • Fresh coriander 20 g
  • Fresh Thai basil
  • Peanuts 100 g

Cooking Instructions

  1. How to cook a salad for Thanksgiving dinner? Start with 100 g of dried shrimps. Place them into mortar and pestle. Add a pinch of salt and break them up. Add 1 clove of sliced garlic. Next, slice bird’s eye chili and add to the shrimps. Then, add 2 tablespoons of caster sugar.
  2. Take 30 g of tamarind paste, and add some hot water. Then, add tamarind paste to the shrimp mixture. Next, add 1 tablespoon of fish sauce. Give that a really good mix. Add some lime juice. The sauce is ready.
  3. Peel green papaya and grate it. Then, grate banana shallot and carrot.
  4. Put all vegs into the serving bowl and mix. Add fresh coriander and Thai basil. Chop 100 g of peanuts and toast in the pan for 3 minutes. Cool and add to the salad. Finish the salad with the sauce. Cook this recipe with a photo!

See: Other Fish Recipes by Gordon Ramsay

See: Other Vegetarian Recipes by Gordon Ramsay

See: Other Salad Recipes by Gordon Ramsay

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