Cambodian Green Papaya and Shrimp Salad
Green papaya and shrimp salad — known in Khmer as Bok Lahong — pairs shredded unripe papaya with cooked shrimp, fresh herbs, and a sharp lime-fish sauce dressing. The papaya stays crunchy, giving the salad a clean, refreshing contrast to the savory and tangy dressing. It comes together quickly with no cooking beyond the shrimp.
Equipment
- Large mixing bowl
- Vegetable peeler
- Sharp knife
- Mortar and pestle
- Grater or mandolin
Ingredients
For the Salad:
- 1 medium green papaya peeled and julienned
- 8 oz shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- ½ cup fresh cilantro chopped
- ¼ cup mint leaves chopped
- ¼ cup roasted peanuts chopped
For the Dressing:
- 2 tbsp lime juice freshly squeezed
- 1 tbsp fish sauce
- 1 tbsp palm sugar grated
- 1 clove garlic minced
- 1 piece red chili seeded and minced
Instructions
- Prepare the Shrimp: Lightly season the shrimp with salt and sauté in a pan over medium heat for about 2-3 minutes until they turn pink and opaque. Set aside to cool.
- Make the Dressing: In a mortar and pestle, combine the minced garlic, red chili, and palm sugar. Pound into a paste. Then mix in the lime juice and fish sauce until combined.
- Assemble the Salad: In a large mixing bowl, combine julienned green papaya, halved cherry tomatoes, chopped cilantro, mint, and roasted peanuts. Add the shrimp and pour the dressing over the salad. Toss to combine thoroughly.
Notes
Jen’s Tips:
- For a nut-free version, substitute peanuts with toasted sesame seeds.
- If green papaya isn’t available, you can use shredded green mangoes for a tangier kick.
Nutrition
Calories: 162kcalCarbohydrates: 17gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 91mgSodium: 480mgPotassium: 527mgFiber: 3gSugar: 10gVitamin A: 1270IUVitamin C: 75mgCalcium: 79mgIron: 1mg
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