Updated: Jan 13, 2019
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Here is what you'll need!
For Marinade
Boneless chicken 3 pcs
Garlic 3 cloves
Coriander leaves 1 bunch
Black Pepper 1 tsp
Fish Sauce 1 tbsp
Salt to taste
Red chili powder 1 tsp
For Salad
Green Papaya 1 cup
Cherry tomatoes 10-12 pcs
Green beans
Garlic cloves 2
Thai red chili 2
Roasted peanuts 2 tbsp
Fish Sauce 1 tbsp
Brown sugar 1 tbsp
Lime juice 3 tbsp
INSTRUCTIONS
1. Using either a clay mortar and pestle, first pound the garlic, coriander/cilantro, black pepper, fish sauce, salt and red chili powder.
2. In a small bowl, add the boneless chicken and whisk together the dressing ingredients. Cover and refrigerate for minimum 30 min.
3. Meanwhile peel off the skin using a carrot peeler (or a knife will do as well). You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. Cut enough green papaya to have a big handful and set aside.
4. Add 2 cloves of peeled garlic, green beans , roasted peanuts, dry shrimps ( or salad shrimps) , red Thai chilies ,tomatoes and brown sugar to the mortar. Pound them for a few seconds until the all the ingredients crushed and chilies are reduced to small bits
5. Add the mixture to the sliced green papaya and add 1 tablespoon of fish sauce, and then squeeze the juice from limes and mix well.
6. Coat the chicken in the flour and deep fry 320°F for 8-10 min.
7. Serve with freshly made green papaya salad.
8. Enjoy :)