Fried Papaya Salad (Lao Style)

Ingredients

• 2 cups (8 oz) unripe green papaya, shredded
• 1 garlic clove
• 6 fresh bird’s eye chilies
• 1 tbsp palm sugar
• 1 tsp shrimp paste
• 1/2 tsp crab paste
• 4 tbsp padaek
• 2 tsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp salted crab sauce
• 15 cherry tomatoes
• Juice of 1/2 lime
• 1/3 cup long beans, cut into 1-inch pieces
• 1/4 cup + 2 tbsp cornstarch
• 1/4 cup jasmine rice flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup + 1 tbsp cold water
• For frying
• Vegetable oil

Instructions

1. 1

   Shred the papaya: Use a shredder to cut the papaya into thin, even strands.

2. 2

   Make the batter: In a medium bowl, whisk together the cornstarch, rice flour, baking powder, and salt. Add the cold water and whisk until smooth.

3. 3

   Coat the papaya: Place the shredded papaya in a large bowl. Drizzle the batter over the strands and gently mix with your hands until the papaya is evenly coated.

4. 4

   Make the dipping sauce: In a large mortar, pound the garlic, bird’s eye chilies, palm sugar, shrimp paste, and crab paste until it forms a rough paste. Add the padaek, fish sauce, and tamarind paste and mix well. Add the salted crab sauce, cherry tomatoes, lime juice, and long beans. Lightly pound and mix just enough to release their juices. Set the sauce aside.

5. 5

   Heat the oil: In a medium pot, add enough vegetable oil to reach about 3 inches deep. Heat the oil to 325°F (165°C).

6. 6

   Fry the papaya: Stir the papaya and batter before each fry. Grab a handful of the coated papaya and gently drop the strands into the oil, spreading them slightly to form a loose round. Fry for about 4 minutes, flipping halfway through, until lightly golden and crispy.

7. 7

   Serve: Mix the sauce well before serving. Dip the crispy fried papaya into the sauce and enjoy immediately.