关于此食谱

一道充满活力、清爽宜人的泰国街头美食经典，由爽脆的青木瓜丝、香脆的花生、多汁的樱桃番茄和由青柠檬、鱼露、棕榈糖和辣椒组成的浓郁酱料制成。这个经过充分测试的家庭版本在每一口中都完美平衡了甜、酸、咸和辣的味道——如果没有研钵也不用担心。清淡而令人满足，完美适合作为前菜、配菜或清淡午餐。

步骤说明

1. 1

   Prepare the papaya: Peel the green unripe papaya, cut it in half lengthwise, and scoop out the seeds with a spoon. Using a grater (large holes), julienne peeler, or mandoline, shred the papaya into long, thin strands — about 3–4 cups total. Place in a mixing bowl and set aside.

2. 2

   Make the dressing: In a small mixing bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar is fully dissolved. Taste and adjust — it should be a balanced blend of sour, salty, and sweet. Set aside.

3. 3

   Pound the aromatics (mortar method): If using a large mortar and pestle, add the garlic and chilies and pound into a rough paste, about 30 seconds. Add the long beans and pound a few times just to bruise them — don't mash them fully. Add the dried shrimp (if using) and pound briefly. If you don't have a mortar and pestle, finely mince the garlic and chilies and use the flat of a knife to bruise the beans.

4. 4

   Combine: Add the shredded papaya and cherry tomatoes to the mortar and pestle (or a large mixing bowl). Pour the dressing over everything. Using tongs or clean hands, toss and gently squeeze the salad to help the papaya absorb the dressing. If using a mortar and pestle, use a spoon and pestle together to lightly toss and bruise the salad.

5. 5

   Taste and adjust: Sample the salad and adjust seasoning — more lime juice for tartness, fish sauce for saltiness, or sugar for sweetness. The balance should feel bright and lively.

6. 6

   Serve immediately: Transfer to a serving plate or bowl. Top with the crushed roasted peanuts. Serve right away at room temperature alongside sticky rice, grilled chicken, or on its own as a light salad.