Green Papaya Salad
Green Papaya Salad
- July 20, 2021
- Posted by: Fitbliss
Place rice and water in a saucepan and bring to the boil. Reduce to a simmer, cook for 15-20 minutes, remove from heat and rest for 5-10 minutes before fluffing with a fork to serve.
At the same time, rinse shredded papaya until water runs clear, drain and refrigerate.
In a mortar and pestle grind shrimp, chilli and garlic to a rough paste. Add green beans and sugar and pound until slightly crushed and flattened, be careful to not over crush.
Add tomatoes and gently crush until they begin to release some juice. Add fish sauce and mix thoroughly until well incorporated and sugar is completely dissolved.
Add chilled papaya and lime juice to the mortar, toss with a large metal spoon and lightly pound with the pestle until the papaya is coated with the juices and well mixed. Mix though peanuts then transfer to a bowl.
Meanwhile, heat oil in a non-stick fry pan and cook fish fillets 1-2 minutes on each side and season with salt and pepper.
Serve fish immediately with papaya salad and jasmine rice.
Servings 2
- Amount Per Serving
- Calories 439
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 2.7g14%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 9.6g39%
- Sugars 14.4g
- Protein 40.1g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice and water in a saucepan and bring to the boil. Reduce to a simmer, cook for 15-20 minutes, remove from heat and rest for 5-10 minutes before fluffing with a fork to serve.
At the same time, rinse shredded papaya until water runs clear, drain and refrigerate.
In a mortar and pestle grind shrimp, chilli and garlic to a rough paste. Add green beans and sugar and pound until slightly crushed and flattened, be careful to not over crush.
Add tomatoes and gently crush until they begin to release some juice. Add fish sauce and mix thoroughly until well incorporated and sugar is completely dissolved.
Add chilled papaya and lime juice to the mortar, toss with a large metal spoon and lightly pound with the pestle until the papaya is coated with the juices and well mixed. Mix though peanuts then transfer to a bowl.
Meanwhile, heat oil in a non-stick fry pan and cook fish fillets 1-2 minutes on each side and season with salt and pepper.
Serve fish immediately with papaya salad and jasmine rice.
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Place rice and water in a saucepan and bring to the boil. Reduce to a simmer, cook for 15-20 minutes, remove from heat and rest for 5-10 minutes before fluffing with a fork to serve.
At the same time, rinse shredded papaya until water runs clear, drain and refrigerate.
In a mortar and pestle grind shrimp, chilli and garlic to a rough paste. Add green beans and sugar and pound until slightly crushed and flattened, be careful to not over crush.
Add tomatoes and gently crush until they begin to release some juice. Add fish sauce and mix thoroughly until well incorporated and sugar is completely dissolved.
Add chilled papaya and lime juice to the mortar, toss with a large metal spoon and lightly pound with the pestle until the papaya is coated with the juices and well mixed. Mix though peanuts then transfer to a bowl.
Meanwhile, heat oil in a non-stick fry pan and cook fish fillets 1-2 minutes on each side and season with salt and pepper.
Serve fish immediately with papaya salad and jasmine rice.
Servings 2
- Amount Per Serving
- Calories 439
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 2.7g14%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 9.6g39%
- Sugars 14.4g
- Protein 40.1g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place rice and water in a saucepan and bring to the boil. Reduce to a simmer, cook for 15-20 minutes, remove from heat and rest for 5-10 minutes before fluffing with a fork to serve.
At the same time, rinse shredded papaya until water runs clear, drain and refrigerate.
In a mortar and pestle grind shrimp, chilli and garlic to a rough paste. Add green beans and sugar and pound until slightly crushed and flattened, be careful to not over crush.
Add tomatoes and gently crush until they begin to release some juice. Add fish sauce and mix thoroughly until well incorporated and sugar is completely dissolved.
Add chilled papaya and lime juice to the mortar, toss with a large metal spoon and lightly pound with the pestle until the papaya is coated with the juices and well mixed. Mix though peanuts then transfer to a bowl.
Meanwhile, heat oil in a non-stick fry pan and cook fish fillets 1-2 minutes on each side and season with salt and pepper.
Serve fish immediately with papaya salad and jasmine rice.