Mount Popa green papaya salad

Name: Mount Popa green papaya salad
Cuisine: Burmese
Ingredients: 2-3 tbsp chickpea (gram) flour; 2 tbsp peanut oil; 2 shallots, finely sliced; 2 cloves garlic, finely sliced; 150 g beancurd, cut into thin strips; 1 green papaya, peeled, deseeded and finely shredded; 4 kaffir lime leaves, finely shredded; handful of roughly chopped fresh coriander leaf and stem; 2 tbsp lemon or lime juice (or tamarind water); 2 tbsp lemon or lime juice (or tamarind water); 2 tbsp lemon or lime juice (or tamarind water); 2-3 tsp caster sugar; 1 tbsp fish sauce; 1-2 tsp chilli flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Papaya salad is to Asia what spag bol is to the West: adored, loved, eaten at every opportunity and in countless variations - each to his own. Here’s one glorious variation.

Ingredients

2-3 tbsp chickpea (gram) flour
2 tbsp peanut oil
2 sh

Asia
Myanmar (Burma)
Pescatarian
Gluten-free
South East Asia

Method

Toast the chickpea flour in a hot, dry frying pan until nutty brown all over - keep shaking the pan so that it doesn’t catch and burn. Heat the oil with the shallots and slow-fry until the shallots start to become crisp. Chuck in the garlic, fry for a touch longer, then remove from the heat and leave to cool. Toss the flour and the onion and garlic oil with the beancurd and papaya, then toss in