Classic Thai dish of papaya salad with salted eggs



• 120g green papaya
• 5g bird's eye chillies, sliced
• 5g garlic
• 15g dried shrimps
• 20g long beans, cut into 3cm lengths
• 30g cherry tomatoes, halved
• 40g roasted peanuts or cashewnuts, crushed or whole
• 10g carrot, shredded
• 1 salted egg, boiled and peeled

For the dressing
• 80ml lime or tamarind juice
• 80ml fish sauce
• 120g palm sugar
• 1 tsp chicken stock powder



To prepare dressing

Boil the lime (or tamarind) juice, fish sauce, palm sugar and


chicken stock powder in a pot over medium heat for about 8-10 minutes. It will turn a golden brown once cooked. Remove from heat and set aside.

To prepare the salad

  • Peel and shred the green papaya and set aside. Pound the bird's eye chillies and garlic using a mortar and pestle. Add the dried shrimps and long beans and continue to pound lightly just to bruise the long beans and shrimps.
  • Then, add 1 tablespoon of the dressing (or more, to taste), cherry tomatoes, and nuts and mix lightly until well combined. Add the shredded papaya and carrot and mix thoroughly. Dice or segment the salted egg and mix it into the salad.

1. Be sure to remove all the skin from the papaya (no green left), or else your salad may taste slightly bitter.
2. Remember not to use high heat when cooking the sauce, as the palm sugar may burn and become bitter.
3. The lime juice will make a sharp and bracing dressing while using the tamarind will yield a sweeter and rounder taste.
4. (Tester's note:) This recipe makes more dressing than you would need, so you can half the dressing recipe.

Serves 2

Note: Recipes reproduced with permission from Rama V Thai Cookbook (RM39.90, available at MPH bookstores nationwide) here edited for clarity and greater accuracy.