Mexican Green Papaya Salad Food

GREEN PAPAYA SALAD

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

MEXICAN GREEN PAPAYA SALAD

Steps:

• Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
• Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

GREEN PAPAYA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

GREEN PAPAYA SALAD WITH LIME AND PEPITAS

Steps:

• For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
• For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
• Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
• In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).

GREEN PAPAYA SALAD

Steps:

• Wash the shrimp with salted cold water.
• Drain and set aside.
• Boil water in a medium sauce pan.
• When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
• Drain and set aside.
• When it's cool, julienne cut into long thin 2-inch strips.
• In another sauce pan, boil water.
• When the water is boiling, put the shrimp in and cook for 5 minutes.
• Drain the shrimp, split in half and set aside.
• Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
• Let it sit for 10 minutes; then rinse and drain it well.
• Use a cheesecloth to squeeze out the water from the shredded papaya.
• Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
• To make fish sauce dip simply combine the ingreidents listed and mix well.
• To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
• Guests can use shrimp crackers to scoop up the salad to eat.
• A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
• The rest of the preparations are the same.

GREEN PAPAYA SALAD

Steps:

• Using a mortar and pestle, crush the chili and garlic. Add the dried shrimps, continue crushing. Add the sugar and continue to pound. Add the remaining ingredients and pound lightly, mix well. Taste and adjust the seasoning-you are looking for a balance between sweet, spicy, salty and sour.

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

GREEN PAPAYA SALAD

Steps:

• Note: You can add lime grilled chicken or shrimp and make this a meal.
• Whisk the first 3 ingredients together.
• Add the next 3, toss well.
• Let it stand for 15-20 minutes, sprinkle with peanuts and herbs before serving (time included in cooking time).

GREEN PAPAYA SALAD

Steps:

• The papaya should be cut into very thin strips. This can be done in several ways. If you have one, take a julienne tool and julienne papaya. If this is not available, grate the papaya on the coarse side of a box grater. The other option is to make cut several cuts down the length of the payapa and then use a potato peeler to peel thin strips off. Submerged shredded papaya in cold water.
• Julienne or shred the carrots and cucumber, separately.
• Meanwhile, in a ceramic motar and pestle, mash garlic. Add chilie and continue to mash until well broke up. Add sugar and continue mashing. Add lime, juice, fish sauce anchovy paste and mix well. Add about 1 cup of shredded payapa to the motar and pestle and bruise the papaya so that it absorbes the dressing you have just made. Gently pound it and fold it several times. Add another cup of shredded payapa and continue for another minute or two, Then add the third and final cup and the carrots. Gently bruise for another minute. Add the cilantro, and tomatoes and mix well. Pound these genetly to bruise.
• Toss the salad with the shredded cucumber and bean sprouts.
• Garnish with mint, peanuts and shrimp.

GREEN PAPAYA SALAD ALA BOBBY FLAY

Steps:

• Bring a large pot of salted water to a boil.
• Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
• Drain well and cut each bean in half.
• Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
• Roughly chop all but 2 tablespoons of peanuts.
• In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
• Garnish with remaining peanuts and cilantro.