Andy Oliver is head chef and co-founder of London restaurant Som Saa. Andy will be working with Singha beer to create a range of mouth watering recipes that demonstrate the authentic taste of Thailand. As the first beer to be brewed in the country by Royal Permission in 1933, Singha’s crisp rounded flavour works perfectly to complete any Thai meal.
Bangkok Style Green Papaya Salad
A classic Thai street food dish – this goes really well with grilled chicken or pork skewers and sticky rice.
Serves: 2 – 4 as part of a shared Thai meal
Preparation time: 20 minutes
Ready in: 5 minutes
3 garlic cloves
Good pinch of salt
2 tbsp roasted peanuts
2 tbsp dried prawns, rinsed and drained (can be found in almost any Asian store nowadays)
2 slices or small wedges of lime (optional)
6 cherry tomatoes, halved
2 snake beans, cut into 1 cm lengths (can substitute with fine green beans)
4-6 bird’s eye chillies, to taste
1 small green papaya, shredded
2 tbsp shaved palm sugar, to taste
2-3 tbsp fish sauce
2-3 tbsp lime juice
2 tbsp tamarind water
- Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste.
- Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together.
- Next add the bird’s eye chillies, barely crushing them.
- Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand.
- Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.