Top chefs believe that Thai cuisine is becoming increasingly popular among other nationalities. Top chefs believe that Thai cuisine is becoming increasingly popular among other nationalities.

Som Tam Malakor
Nusantao at The Four Seasons Hotel Doha’s chef Toshikazu Kato shares his favourite recipe for green papaya salad with dried shrimp and peanuts

Ingredients:
- 120g green papaya
- 30g long bean
- 30g tomato
- 10g garlic
- 10g bird chilli
- 20g dried shrimp
- 20g peanuts

INGREDIENTS FOR DRESSING:
- 30g lime juice
- 30g fish sauce
- 10g palm sugar
- 20g tamarind juice

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METHOD FOR SALAD:
Thinly shred the unripe green papaya. In brick mortar and pestle, add garlic, chilli, long bean, dried shrimp and roasted peanut. Gently pound a few times.
Then add shredded papaya and tomato. Mix all ingredients together with dressing and toss well.

METHOD FOR DRESSING:
In a dressing bowl, add pounded chillies, fish sauce, lime juice, palm sugar and tamarind juice. Stir well.