Best 8 Green Pawpaw Papaya Salad With Seafood Recipes

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In the realm of Southeast Asian cuisine, a vibrant and flavor-packed dish takes center stage - Green Pawpaw Papaya Salad with Seafood. This tantalizing salad, known as Som Tum in Thailand, is a symphony of textures and flavors that will awaken your senses. With its base of shredded unripe papaya, this salad delivers a delightful crunch, perfectly balanced by the savory and briny notes of seafood. Whether you prefer succulent shrimp, tender squid, or a combination of both, this dish offers a delightful medley of seafood treasures. The tangy dressing, made with fish sauce, lime juice, and a touch of sweetness, elevates the flavors of the papaya and seafood, while the addition of crunchy peanuts, aromatic herbs, and fiery chilies adds depth and complexity to each bite. Get ready to embark on a culinary adventure as we explore the diverse recipes for Green Pawpaw Papaya Salad with Seafood, each offering unique variations and insights into this beloved dish.

Here are our top 8 tried and tested recipes!

GREEN PAWPAW (PAPAYA) SALAD WITH SEAFOOD



Green Pawpaw (Papaya) Salad With Seafood image

This recipe comes from a Thai Cooking course I did. It's fabulous! The dressing is hot, but not 'blow the top off your head' hot. Don't be afraid of the green pawpaw - it doesn't actually taste of much, but adds a great texture and takes up the flavour of the dressing. Use a perfectly green pawpaw - as ripe pawpaw flesh will tend to disintegrate in the dressing. The sauce can also be used to serve with spring rolls or coconut prawns.

Provided by Kookaburra

Categories     Papaya

Time 51m

Yield 4-6 serving(s)

Number Of Ingredients 16

250 g green prawns, peeled and deveined
250 g squid, tubes split, and scraped inside
1 small green pawpaw, peeled, deseeded and grated (you need 1 cup of grated pawpaw, I grate mine in the food processor)
6 shallots, finely sliced (use golden or red shallots)
1 tablespoon lemongrass, crushed and white part finely chopped
1 tablespoon kaffir lime leaf, fresh, centre veins removed, rolled, then very finely sliced
1/4 cup coriander leaves, roughly chopped (cilantro)
1/4 cup mint, leaves only, stems removed and roughly chopped
1/4 cup salad dressing (see recipe for Hot and Sour Dressing below)
2 tablespoons peanuts, roasted in a dry pan then crushed
2 tablespoons crispy shallots (buy these in a jar from an Asian food store)
3 small red chilies, deseeded (use 4 if you want it hotter)
8 garlic cloves, chopped finely
8 tablespoons lime juice, fresh
4 teaspoons palm sugar (or to taste)
3 -4 tablespoons fish sauce (to taste, you want a balance of hot, sour, sweet and salty so adjust ingredients as required)

Steps:

  • First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
  • Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
  • To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
  • Now prepare to cook the seafood.
  • Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
  • Cut the squid into rough triangle shapes - about 4 per tube.
  • Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
  • Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
  • Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
  • Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
  • When seafood is completely cold, prepare salad.
  • In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
  • To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.

Nutrition Facts : Calories 216, Fat 5.5, SaturatedFat 1.1, Cholesterol 233.7, Sodium 1570.1, Carbohydrate 20.4, Fiber 1.5, Sugar 4.6, Protein 23

GREEN PAPAYA SALAD



Green Papaya Salad image

In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Categories     quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

Steps:

  • In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
  • Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
  • Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams

GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP



Green Papaya Salad with Spicy Grilled Shrimp image

Provided by Ming Tsai

Categories     main-dish

Time 1h35m

Yield 4 servings for each recipe

Number Of Ingredients 14

Juice of 3 limes
2 tablespoons fish sauce
1 tablespoon sugar
1/4 cup peanut oil
2 fresh Thai bird chiles, minced with seeds
4 scallions, sliced 1/8-inch, white and green separated
1/4 cup chopped roasted peanuts
4 cups green papaya julienne (2 papayas) peeled and seeded
Salt and black pepper to taste
12 large shrimp, peeled and de-veined, tail on
1 tablespoon sambal oelek
Juice of 1 lime
1/4 cup canola oil
Salt and black pepper to taste

Steps:

  • In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.
  • SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
  • Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa

GREEN PAPAYA SALAD WITH SHRIMP



Green Papaya Salad with Shrimp image

Categories     Salad     Herb     Quick & Easy     Lunch     Papaya     Peanut     Shrimp     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

1/4 pound small shrimp (about 9), shelled
For dressing
1 large garlic clove, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
3/4 pound green papaya, peeled, seeded, and coarsely shredded, preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

Steps:

  • In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
  • Make dressing:
  • In a large bowl whisk together dressing ingredients until sugar is dissolved.
  • Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
  • Serve salad sprinkled with peanuts.

GREEN PAPAYA SALAD WITH PRAWN AND PORK: GOI DU DU TOM THIT



Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit image

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice
1 green papaya, peeled and finely julienned, about 6 ounces (see Cook's Note)
7 ounces cooked pork belly, thinly sliced
5 fresh green mint leaves, finely sliced
5 fresh Asian basil leaves, finely sliced (see Cook's Note)
5 fresh perilla leaves, finely sliced (see Cook's Note)
5 fresh coriander (cilantro) leaves, finely sliced
7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise
1 tablespoon fried red Asian shallots (see Cook's Note)
1 tablespoon crushed roasted peanuts
1/2 teaspoon fried garlic chips
1 chile, sliced

Steps:

  • To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.
  • For the salad: In a large bowl combine the green papaya, pork belly, sliced mint, sliced basil, sliced perilla leaves, sliced cilantro, and dipping fish sauce and mix well.
  • Turn the salad out onto a serving platter and arrange the prawns on top of the green
  • papaya salad.
  • Garnish with fried Asian shallots, peanuts, garlic chips, and sliced chile.

PAPAYA SALAD



Papaya Salad image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

10 ounces palm sugar
2 1/2 ounces fish sauce
6 ounces green beans
12 Thai bird chiles
6 cloves garlic
6 ounces lime juice
30 ounces shredded papaya
36 cherry tomatoes, halved
6 ounces peanuts, ground

Steps:

  • Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.
  • Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.

GREEN PAPAYA SALAD



Green Papaya Salad image

Cucumber can replace the green papaya in this salad.

Provided by GODGIFU

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 9

3 cloves garlic, peeled
3 Thai green chiles
6 green beans, cut into 1 inch pieces
1 large unripe papaya, peeled and cut into thin strips
1 tomato, halved and seeded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon palm sugar
2 tablespoons finely chopped unsalted, dry-roasted peanuts

Steps:

  • Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
  • If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g

MY GREEN PAPAYA SALAD



My Green Papaya Salad image

Provided by Zakary Pelaccio

Categories     Salad     Fruit     Tropical Fruit     Mango     Papaya     Pineapple     Mint     Basil     Peanut     Cucumber     Summer     Healthy     Chile Pepper

Yield Serves 4 to 6

Number Of Ingredients 20

FOR THE DRESSING
1 tablespoon fresh cilantro root (4 roots), rinsed, scraped, and rinsed again
1 tablespoon minced peeled fresh ginger
1 fresh Thai bird chili, or more to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallot
2 tablespoons palm or brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste
Juice of 3 limes, or more to taste
FOR THE SALAD
4 Chinese long beans, trimmed
1 cup loosely packed fresh Thai basil leaves
1 cup loosely packed fresh Vietnamese mint (rau ram) leaves
2 cups julienned peeled green (unripe) papaya
2 cups julienned peeled cucumber
1 cup julienned peeled green (unripe) mango
2 cups julienned peeled ripe mango
3/4 cup 1/2-inch-thick pineapple batons (size of a lady's pinkie)
3/4 cup julienned fresh long red chilies, such as Anaheim or Hungarian Wax
3/4 cup lightly crushed salted roasted peanuts

Steps:

  • MAKE THE DRESSING
  • Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
  • MAKE THE SALAD
  • 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
  • 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.

Tips:

  • When selecting green papaya for this salad, choose one that is firm and has a bright green color. Avoid papayas that have blemishes or soft spots.
  • To easily shred the papaya, use a sharp julienne peeler or a mandoline slicer.
  • If you don't have shrimp, you can use other seafood options such as squid, mussels, or crab.
  • Be sure to rinse the seafood thoroughly before cooking to remove any grit or impurities.
  • When making the dressing, use fresh lime juice for the best flavor. Bottled lime juice can be used in a pinch, but it won't have the same bright, tangy flavor.
  • To add a bit of heat to the salad, add a small amount of chili pepper or Sriracha sauce.
  • Garnish the salad with fresh herbs such as cilantro, mint, or basil for an extra burst of flavor.

Conclusion:

This green papaya papaya salad with seafood is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and flavorful salad, give this recipe a try!

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