A popular Thai salad featuring juicy papaya and spicy chilli dressing
Nutrition (per serving)
| Calories | 132 |
| Fat | 2.8g |
| Saturates | 0.4g |
| Protein | 4.7g |
| Carbs | 25.2g |
| Sugars | 17.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Peel the garlic. Roughly chop the chillies. Place the garlic and chilli in a large mortar and lightly pound with the pestle until partially broken down. Add in the dried shrimp and 15g of the peanuts and lightly pound the mixture, being careful not to form a paste. Add the palm sugar and grind for 30 seconds along with the fish sauce.
2
Finely slice the sugar snap peas. Halve the tomatoes. Juice the limes. Julienne the papaya.
3
Add all the prepared ingredients along with the remaining peanuts to the mortar and lightly pound together for 10 seconds.
4
Serve immediately.
