Clay mortar & wood pestle
- 1 Cup Green papaya, shredded
- 1/2 Cup Carrot, shredded
- 1 Green long bean, cut into 1″ lengths
- 1 Clove Garlic
- 1-2 Bird’s eye chilis
- 1/2 Tomato, quartered
- 1/4 Cup Peanuts, roasted (optional)
- 1/2 Tomato, thinly sliced to make a rose (optional)
- 1 Leaf Lettuce as decoration
- 1 1/2 tbsp Soy sauce
- 1 Lime juice (to taste)
- 1 tbsp Palm sugar
- 1 tbsp Tamarind paste
Shred papaya and carrot
In a clay mortar, smash the garlic and chilis.
Add roasted peanuts and long beans and smash.
Add palm sugar, soy sauce, tamarind paste, and tomato and pound briefly.
Add lime juice to taste and then add shredded papaya and carrots. Mix well.
Serve on plate with lettuce and tomato rose for decoration.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: