Gently crush shredded papaya in mortar
Crush garlic, dried chili, and peppercorns in mortar mixing
Mix tamarind juice, fish sauce, and sugar in a pot and heat
to a boil. Remove from heat, allow to cool, add lemon juice,
and mix with chili paste in a mortar.
Add crushed papaya, dried shrimp and lemon cubes and mix
Spoon onto a plate. Garnish with fresh red chilies. Serve
Notes: Thai recipes calling for lemons if written in Thailand are calling for Limes! Lemons are not available in Thailand unless imported, therefore not commonly used. *If green papaya is not
available substitute a combination of shredded hothouse
cucumbers (about 2 cups, seedless), carrots (about 1/2 cup)
and daikon radish (about 1/2 cup). **To prepare tamarind juice break off
a 1 inch piece of tamarind paste and
squeeze with your fingers in 1/4 cup of warm water. Or
use our prepared Sour Soup Base, Por Kwan.
Recipe copyright © 1996 Sangdad Books.
This Thai recipe is from Spicy Thai
Cuisine cookbook edited by
now on sale for $19.95 (normally $22.95)
ends July 8,2003