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Spicy papaya salad with sticky rice
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Serves: Serves 2 as a main course or 4 as a light meal or starter
Juice 1 lime
1 tsp freshly grated ginger
1 tbsp fish sauce
½ tsp caster sugar
75g trimmed fine green beans, cut into 3
100g piece cucumber, sliced
1 unripe papaya, peeled, deseeded and coarsely grated
1-2 Cooks’ Ingredients Thai Chillies, thinly sliced
2 tomatoes, quartered,
deseeded and sliced
50g brown shrimps
50g KP Unsalted Peanuts, roughly chopped
Small handful fresh coriander, roughly torn
Small handful fresh mint, roughly torn
Small handful fresh basil, roughly torn
350g tub Waitrose Asian Thai Sticky Rice
1. Mix together the lime juice, ginger, fish sauce and sugar then set aside.
2. Blanch the beans in boiling water for 2 minutes, drain and run under cold water. Halve the cucumber, scrape out the seeds with a teaspoon and slice, add to a large bowl and mix in the beans, papaya, chillies, tomatoes, shrimps, peanuts and herbs. Toss in the dressing.
3. Cook the rice according to pack instructions and serve with the salad.
Typical values per serving:
for 2 as a main course
This recipe was first published in April 2017.