Sabai Sabai's Papaya Salad

15 mins Prep Time

0 mins Cook Time

Written By

Robin Winship

Tart, tangy, savoury, sweet and spicy -- the papaya salad manages to encapsulate all those flavours. Check out Sabai Sabai's original recipe for papaya salad below. If you are having trouble finding tamarind juice you can easily make your own at home.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sabaisabaito!

Ingredients

Papaya Salad

2 tbsp dried shrimp
¼ green papaya, peeled
2 limes
¼ cup fish sauce
¼ cup tamarind juice
1½ tbsp coconut sugar
1–3 Thai red bird’s-eye chilies
1 garlic clove, peeled
6 grape tomatoes, cut in half
2 string beans, cut into 1-inch pieces
1 Thai eggplant, seeds removed, cut into pieces
2 thin slices lime
2 tbsp whole roasted peanuts
Small handful cilantro, chopped
Handful of cabbage, shredded

Directions

Papaya Salad

4 Steps

Step 1

Soak shrimp in warm water for 5 minutes until soft. Shred 2 cups papaya on a mandoline (or using the shredding disc on a food processor).
Step 2

Thinly slice two wheels from lime. Squeeze 2 tablespoons of juice from the remaining lime into a small bowl. Stir in the fish sauce, tamarind juice and coconut sugar. Set aside.
Step 3

Pound 1 to 3 chilies (depending on your heat tolerance) and garlic into a coarse paste using a mortar and pestle. Add tomatoes and beans. Lightly bruise the mixture until liquid releases and becomes a light sauce. Pour in fish sauce mixture.
Step 4

Transfer the sauce to a bowl and toss with drained shrimp, eggplant, green papaya, sliced lime and roasted peanuts. Spoon onto a plate and sprinkle with cabbage and cilantro.