150g (1.5 cups)
50g (1/2 cup)
Large green papaya
Bird's eye chilies, minced
Thai fish sauce
Juice of large green limes
Small shrimps, steamed or poached
Tomatoes, quartered and deseeded
Onion, thinly sliced
Coriander (cilantro), roughly chopped
Thinly sliced shallots
Peel the papaya, quarter
it lengthways and remove any seeds and soft center.
Grate the papaya as thinly
as possible, and place i n a serving bowl.
Combine the chilies, fish
sauce and lime juice and pour over the papaya.
Add the shrimps, tomatoes,
spring onion, coriander and shallots, and mix well.
Serve immediately with
steamed white rice.