Tuesday, August 7, 2012

Green Papaya Salad

Serves 4

3 large cloves garlic, peeled
4 red bird’s eye chillies, seeded
½ teaspoon salt
½ tablespoon dried shrimps
3-4 tablespoons fish sauce
finely shredded flesh from 350g green papaya
handful of purple baby eggplant, halved
8 small tomatoes, halved
2 mild red chillies, seeded and shredded
handful of beansprouts, trimmed
handful each of basil and mint leaves

Using a mortar and pestle, pound the garlic, bird’s eye chillies and salt together to form a paste. Add the dried shrimps and continue pounding, then stir in he fish sauce. Place in bowl with the papaya and toss to coat. Lightly bruise the eggplant and tomatoes with the flat blade of a knife, then add to the bowl with the chillies, beansprouts, basil and mint. Toss lightly before serving.

Narelle Stegehuis, is a practicing medical herbalist and naturopath specializing in restorative endocrinology for women, with over 14 years clinical experience.  She is both an accomplished writer, editor and technical training advisor for the Complementary Health Care Council.  A recipient of the Australian Naturopathic Excellence Award, Narelle adopts an integrated approach of both medical science and traditional complementary health care principles. www.massattack.com.au