I usually use a special Pestle and Mortar which is made from a tall edged terracotta bowl and a massive wooden pestle, perfect for mixing all the flavours together and keeping the sauce and papaya together. However, you can start in a small Pestle and Mortar and transfer. Or you can use a food processor.

Ingredients

Serves 2

  • 80g cooked prawns
  • 1 green papaya, peeled and finely shredded
  • 1 carrot, finely shredded
  • 2 garlic cloves
  • 6 cherry tomatoes halved
  • 3 tbsp Fish Sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp of palm sugar syrup
  • 1 small birds eye chili (optional)
  • 2 tbsp roasted peanuts

Method

  1. In a large pestle and mortar, add in the garlic and chilli if using. Crush it for a few seconds.
  2. Then add in the cherry tomatoes, fish sauce, lime juice, palm sugar and crush them together for 1 minute.
  3. Add your shredded papaya and carrot into the pestle and mortar and toss with a pair of tongs or chopsticks. Otherwise, mix together the papaya, carrot in a large bowl and pour the sauce from the pestle and mortar and toss together.
  4. Add the cooked prawns and garnish with some roasted peanuts. Ready to serve.