There are other ways to invite Thai flavours into your home than to just order takeout or make a complicated curry. Opt for something easy and light, like a green papaya salad. At Vancouver's The Union, chef Lisa Henderson creates mouth-watering dishes with influences from all over Southeast Asia, like this Som Tum salad with green papaya and shrimp. Here's her recipe for you to try at home.
In a large bowl, whisk all of the dressing ingredients together, making sure the sugar has dissolved.
Cut the papaya in half lengthwise and scoop out and discard the seeds. In a food processor fitted with grating attachment, grate the papaya and set aside.
Add enough oil to a heavy-bottomed large frying pan to cover the base and heat to 180 C. Toss the shrimp meat with a little cornstarch and shallow fry until cooked.
To assemble, in large bowl, add papaya, grape tomatoes, Thai red chilis, cilantro, mint, peanuts and a bit of salt. Add dressing a little at a time. You want just enough to delicately coat the papaya. Divide among four plates lined with a banana leaf and arrange shrimps on the side.
- 4 servings