Green-Papaya Salad

Name: Green-Papaya Salad
Cook time: 45 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 2 teaspoons belacan (shrimp paste)*; 3 (5 1/2-inch) fresh Holland red chiles*, sliced, including seeds; 1/2 teaspoon sugar; 1/4 oz small dried shrimp* (1 tablespoon); 3/4 teaspoon salt; 1 large shallot, halved lengthwise, then thinly sliced crosswise (1/4 cup); 1 (1 1/2-lb) piece green papaya* or 1 1/2 lb seedless cucumber (1 to 2; usually plastic-wrapped); 3 tablespoons fresh lime juice; 2 1/2 teaspoons sugar; a mini food processor; an adjustable-blade slicer fitted with julienne attachment

May 1, 2006

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Green-Papaya SaladRomulo Yanes

Kerabu Bok Kwa

This fresh, zesty salad cuts through the richness of the heavier main courses. Sambal belacan is a classic Nonya dressing. We've reduced the amount from what would traditionally be used because belacan (shrimp paste) can be rather strong for those who aren't used to it. The paste has a salty fish taste and pungent smell (the odor dissipates once it's added to the dish), but it lends a dimension of flavor very characteristic of Nonya cuisine — were you to eliminate it, you wouldn't really be eating Nonya food. For a more authentic version, use 2 tablespoons belacan and 4 tablespoons lime juice.

Cooks' note:

Sambal belacan keeps, covered and chilled, 3 months.

Recipe notes

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