For the less daring, use larger red chillies as they are less spicy.
|River or black tiger prawns|
Green papaya, sliced thinly (approx 800g)
Long beans, cut into 2.5cm pieces
Garlic cloves, chopped coarsely
juice from pickled mudfish or tinned anchovies
– A pinch Salt Chillies, to taste
200g Sticky or glutinous rice
500ml Coconut milk
16 Cherry tomatoes, halved
• Spicy Green Papaya Salad Remove the stalks from the chillies, cut them in 4 lengthwise
then in 1/2 crosswise. Set aside.
• Sprinkle the papaya slices with salt and set aside for about 30 minutes.
• Squeeze and discard any fluid from the papaya, add the chillies and pound using a mortar and pestle.
• Add the rest of the ingredients and pound until well-mixed.
• Arrange the mixture with the tomatoes and prawns on a plate as shown.
• Soak the rice in cold water overnight, then steam for 18 minutes.
• Transfer the rice to a mixing bowl and mix with the coconut milk and sugar.
• Set the rice aside for 10 minutes, then stir.
• Serve warm with the salad.
Recipe courtesy of the Hotels a la Carte Asia-Pacific book, which features over 100 signature recipes from the region’s top hotels.
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