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Green papaya salad

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles makes a savoury fruit salad with the sweet, sour, salty and hot elements of South-East Asian cooking

Green papaya salad

Method

1. Pound the garlic with the chillies and a pinch of salt using a pestle and mortar. Add the peanuts and dried prawns, and continue pounding to a coarse paste.

2. Add the lime, cherry tomatoes and dwarf beans to the mortar and gently mash together. Next, add the green papaya and bruise. Season the mixture with the palm sugar, lime juice, tamarind water and fish sauce.

3. Serve with wedges of cabbage, cucumber slices and rice.

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Serves: 2

Prep: 10 min

Ingredients
3 garlic cloves, peeled
5 birds eye Chillies
1 heaped tsp roasted peanuts
2 tbsp dried Prawns
1 slice lime
4 cherry tomatoes, quartered
5 green dwarf beans, sliced into 1 cm lengths
225g green papaya, shredded
2 tbsp Palm sugar
1 tbsp lime juice
1 tbsp tamarind water
2 tbsp Fish Sauce