Episode Recipes
Tum Mak Hoong (Lao Papaya Salad) with Fried Meatballs and Sticky Rice
COOK TIME: 1 hr
SERVES: 4
Laura Fresh, crunchy Lao green papaya salad pounded with chilli, lime and shrimp paste, served with crispy fried meatballs and sticky rice.
Ingredients List
Method
- Peel the papaya and finely shred it with a knife.
- Keep the shredded papaya in a bowl of ice water to keep it fresh and crunchy.
- Slice the cherry tomatoes in half.
- Remove the stems off the chilli and peel the garlic cloves, place in a mortar along with the shrimp paste and sugar and pound with a pestle until a paste is made.
- Add fish sauce to the mortar, as well as juice from half of the lemon wedges, and mix.
- Add the shredded papaya into the mortar, and pound and mix the papaya into the paste using the pestle.
- Add the cherry tomatoes to the mortar and pound and mix with everything else.
- Taste and see if it needs more lemon, fish sauce or sugar.
- Rinse the glutinous rice in a fine mesh sieve until the water runs clear and add to a large microwavable mixing bowl.
- Boil water in a kettle and pour into the bowl of rice until covered, and set aside for 15 minutes.
- Pour the water out, cover the bowl with a plate and microwave for 3.5 minutes.
- Remove the bowl, stir the rice so it evenly cooks and microwave again for another 3.5 minutes.
- Remove the bowl, stir the rice and microwave again for 2 more minutes.
- Remove the rice and place onto a tray, fluff it out with a rice spoon and then store in a sticky rice basket.
- Heat oil in a deep fryer.
- Add half of the meatballs to the oil and cook for 4-5 minutes.
- Remove with a slotted spoon and drain on a paper towel lined plate.
- Repeat with the remaining meatballs.
- Serve the papaya salad on a plate, with a side of meatballs and sticky rice.
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