This is THE Lao-Thai dish. Those with a tough palate, will really enjoy it : the dose of pimento which is normally used, is in the region of 20 pimentos per person. For security reasons, we have divided the doses by 20 so as not to assault our compatriots, who are not as accustomed to "Lao mildness".
Preparation Time : 30 minutes
Cooking Time : 0 minute
Ingredients (for 5 people)
400 g of green papaya
4 small ripe tomatoes
5 red or green pimentos
3 small, round eggplants
5 cloves of garlic
5 soup spoons of Paderk (or fish brine)
1 coffee spoon of salt
2 soup spoons of sugar
2 soup spoons of glutamate
Juice of 2 limes
Peel the papayas.
Wash them with slightly salty water and grate them so as to obtain small slivers. Cut the eggplants and the tomatoes into small pieces or in rings.
Pound the pimentos and the cloves of garlic in a mortar. Add a coffee spoon of salt, then the grated papaya, eggplants and tomatoes, limejuice, Paderk (or brine), glutamate and sugar.
Mix everything together for a good three minutes, so that all the ingredients are blended.
Papaya salad can be served with different vegetables. Normally its presented with green salad, cabbage, bindweed, grilled vermicelli. Its usually eaten with sticky rice. Careful, this salad is very often spicy, very spicy !
It can also be served with dried meat (the excellent Sinsavan, otherwise called "paradise meat"), or even Kiep-Mou (roasted pork rind).