Papaya flower salad is a traditional Lao dish with a slightly bitter taste, the aroma of fresh herbs, and the spiciness of chilies. It is commonly enjoyed with Lao sticky rice and is a way to preserve traditional Lao food knowledge.
Ingredients:
- 200 g papaya flowers
- 5-10 fresh chilies
- 3-5 cloves garlic
- 2-3 shallots
- 2 tablespoons boiled padaek (fermented fish sauce)
- Fish sauce, to taste
- 1 teaspoon seasoning powder
- 2-3 sprigs coriander
- 1-2 tablespoons roasted white sesame seeds
Instructions:
- Wash the papaya flowers thoroughly. Boil them in water for 5-10 minutes to reduce their bitterness.
- Remove the flowers from the water and place them in cold water. Drain and gently squeeze out the excess water.
- Grill the chilies, garlic, and shallots until cooked. Then pound them together until finely crushed.
- Add the papaya flowers and pound gently until they are slightly broken up and mixed with the other ingredients.
- Season with boiled padaek, fish sauce, seasoning powder, and roasted white sesame seeds. Mix well.
- Add the finely chopped coriander and mix everything together. Serve with sticky rice.
Tip: If the papaya flowers are very bitter, boil them twice, changing the water each time, to reduce the bitterness.
