Papaya Pok Pok

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

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

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.

Ingredients

3–4 cloves garlic, roughly chopped
2–3 bird’s-eye chilli peppers, seeded and chopped
1 tablespoon

Asia
Thailand
Bangkok
Side dish
Pescatarian
South East Asia
Gluten-free
Spicy

Method

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.