Papaya Pok Pok

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

My chum Chom cooked this dish on the banks of the river in Mae Hong Son. This is typical street-style food, extremely popular in Bangkok where people buy it from street stalls. It is literally fresh papaya crushed in a pestle and mortar, with the other ingredients thrown in – a hot, spicy salad.


  • 3–4 cloves garlic, roughly chopped
  • 2–3 bird’s-eye chilli peppers, seeded and chopped
  • 1 tablespoon dried salted shrimps, rinse before use
  • 450 g (1lb) green papaya, grated
  • 4 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon roasted peanuts, chopped
  • 2 tomatoes, quartered
  • 100 g (4oz) cooked green beans, cut into 5 cm (2 inch) lengths


Crush the garlic, chillies and dried shrimps with a pestle and mortar or a blender. Next, pop in the papaya and blend well. If you are making it in a blender, whizz only briefly so it is a slightly mashed consistency. Add the lime juice, fish sauce, brown sugar, peanuts, tomatoes and beans and mix well.