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1
The papaya should be cut into very thin strips.
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2
This can be done in several ways.
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3
If you have one, take a julienne tool and julienne papaya.
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4
If this is not available, grate the papaya on the coarse side of a box grater.
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5
The other option is to make cut several cuts down the length of the payapa and then use a potato peeler to peel thin strips off.
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6
Submerged shredded papaya in cold water.
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7
Julienne or shred the carrots and cucumber, separately.
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8
Meanwhile, in a ceramic motar and pestle, mash garlic.
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9
Add chilie and continue to mash until well broke up.
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10
Add sugar and continue mashing.
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11
Add lime, juice, fish sauce anchovy paste and mix well.
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12
Add about 1 cup of shredded payapa to the motar and pestle and bruise the papaya so that it absorbes the dressing you have just made.
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13
Gently pound it and fold it several times.
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14
Add another cup of shredded payapa and continue for another minute or two, Then add the third and final cup and the carrots.
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15
Gently bruise for another minute.
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16
Add the cilantro, and tomatoes and mix well.
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17
Pound these genetly to bruise.
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18
Toss the salad with the shredded cucumber and bean sprouts.
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19
Garnish with mint, peanuts and shrimp.
