Recipe Directions
In a mortar, grind the chilies, garlic and shallots, until broken down, but not mushy.
Add the papaya, and pound until the shreds become soft.
Add the agave, salt and shoyu, one at a time, pounding a little each time. Squeeze the juice from the lime into this, then throw in the quarters.
Add the tomatoes, and pound for a minute, mixing as you go to stir in the tomato juice.
Taste test the liquid – it should be a good mix of sour, hot, salty and sweet. Using a slotted spoon, transfer to a serving dish, pour a little of the sauce over the top. Then sprinkle with the chopped peanuts, if using.
(If you don’t have a mortar and pestle: put the papaya in a bag & hit it with a rolling pin! Blend the chili, garlic, shallots, sugar, salt and shoyu in a blender a little. Mix with the tomato and papaya. Squeeze in the lime juice, then crush the whole lot by hand a little to release the tomato juice.)
Denzildragon's Thoughts
By denzildragon You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
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Comments
Top voted
writeeternity
Dec 04, 2009
This is a really neat recipe. It is so unique!
denzildragon
Jul 11, 2010
I just edited the recipe to add in chopped peanut, which I've taken to sprinkling over the top - rounds the dish out nicely. :)
mygreenmojo
Jan 24, 2010
The philipino food store where I buy most of my produce sells shredded green papaya in 2 cup bags, so... Thank you! I love this recipe and make it often. =) Yum! Eating it now!
All
denzildragon
Jul 11, 2010
I just edited the recipe to add in chopped peanut, which I've taken to sprinkling over the top - rounds the dish out nicely. :)
northernlights
May 01, 2010
This was excellent. Thank you!
mygreenmojo
Jan 24, 2010
The philipino food store where I buy most of my produce sells shredded green papaya in 2 cup bags, so... Thank you! I love this recipe and make it often. =) Yum! Eating it now!
writeeternity
Dec 04, 2009
This is a really neat recipe. It is so unique!
mishmish
Aug 12, 2009
Omg! I was looking at videos on youtube and saw alot of videos in the raw food section involving making this! It looks gooooooood! I've been thinking of making it because it really sounds good! Thanks 4 the recipe!
ambikalee
Jul 09, 2009
Thank you so much i am a HUGE THAI FAN!
denzildragon
Jul 09, 2009
If you don't like using nama shoyu, just miss it out & maybe add a little more salt if you think it needs it. The shoyu's there as a replacement for a little vegetable stock - I'm going to try making it with some finely ground, dehydrated veg soon, to see how that works instead.
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