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Thai Green Papaya Salad: a main dish in summer cool season

1. First put the peanut kernel in a small pot without oil, bake it in a small fire for 3 or 4 minutes, rub off the red skin for use. Soak the sea rice in warm water

2. Peel the green papaya, take the papaya in one hand and the knife in the other hand, and carefully cut out the vertical lines on the papaya

3. After the surface of papaya has been cut once, stick the knife to the surface of papaya and cut the papaya silk thinly

4. When the cut papaya silk is connected into pieces, repeat steps 2-3 until the papaya seed is close to the center. The sliced papaya is soaked in ice water for later use, and the sauce is prepared. First, peel the garlic, chop the peppers and mash them in a stone mortar

5. Put in the soft sea rice and continue to mash

6. Put in peeled peanut kernel (leave some for decoration) and mash it slightly

7. Squeeze out lime juice, pour in stone mortar, add in coconut sugar and fish sauce, mix well to make sauce

8. Drain the papaya shreds, cut the cowpeas into inch sections, cut the cherry tomatoes in half and put them all in a large bowl

9. Pour in the sauce and mix well, then put it on the plate. Cut the remaining peanuts into pieces and sprinkle them on the surface for decoration

Tips:

1. When chopping the green papaya, try to cut it deeper, but the action should be light, be careful not to hurt your hand

2. Soak in ice water to make papaya taste crisper

3. Cowpeas are raw. If you are not used to them, you can blanch them with water