Week #50 is a Thai fav Papaya Pok Pok

The name itself derives from using amortar and pestle to make this salad and hence Papaya Pok Pok. I had this dish when I was playing a tour event in a 5 star hotel in Pattaya. It was sour and spicy all at the same time and Thai chillies are really a different level of heat. You couldnt not eat this salad plain and it has to be eaten alongwith some fragrant Jasmine rice to cut down the heat. But it was so tasty and just a great low fat alternative. The traditonal dish contains dried shrimp and fish sauce, but I tweaked it a bit to remove those and added some of my own ingredients to add some ooopmh.

Ingredients :
Shredded papaya- 2 cups
Raw Mango shredded- 1 cup
Carrot shredded 1/2 cup
roasted peanuts crushed- 1/2 cup
lime juice- 1/4 cup and 2 tablespoons
thai red chillies- minced- 1 tablespoon
soy sauce- 1 tablespoon
sugar- 1/2 tablespoon
Chinese long beans- cut into finger like pieces-handful
garlic- minced 1 tablespoon
cherry tomatoes- halved 1/4 cup

Method- Take a mortar and pestle and add papaya and crushed for a few minutes. Add Mango,carrots,long beans and cherry tomatoes and continue the "Pok POk". Add lime juice,garlic soy sauce, thai chillies and sugar. Mix well and add crushed peanuts generously on top and enjoy!!!!