This dish is, hands down, the best souvenir we brought home from our honeymoon in Thailand. We learned to make it during a day-long cooking class at the Samui Institute of Thai Culinary Arts on the island of Koh Samui.
Beyond the instructions written below, you'll need to know how to shred the papaya. You can do so by peeling it, and then making a bunch of fast chops into the meat of the papaya lengthwise. Once you've done so, shave down the fruit hoirzontally to remove shreds or strands.
Also, while using a wooden mortar and pestle is best, I chop mine in a food processor and let sit for a few hours before serving so the dressing and really come together.
This sald takes a while to prepare and is pretty labor intensive so I make it only on special occasions, but it's totally worth it.
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