Papaya and Shrimp Nam Tok Salad Cups

A vibrant Thai-inspired appetiser — crunchy shredded green papaya and plump grilled shrimp tossed in a fiery lime dressing, served in crisp lettuce cups for a fresh, two-ingredient-led bite.

25 min total Base: 4 servings 145 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: green unripe papaya, peeled and shredded, raw shrimp, peeled and deveined — quantities stay the same regardless of serving count.

green unripe papaya, peeled and shredded

500 g(fixed)

raw shrimp, peeled and deveined

300 g(fixed)

lime juice

60 ml

fish sauce

30 ml

sugar

15 g

fresh red chilli, sliced

2 whole

garlic cloves, minced

2 whole

cooking oil

15 ml

butter lettuce leaves for serving

8 leaves

salt

3 g

Instructions

Whisk together lime juice, fish sauce, sugar, sliced chilli, and minced garlic. Taste — it should be boldly sour, salty, and a little sweet.

Heat a griddle pan or frying pan over high heat. Toss shrimp in oil and a pinch of salt, then cook 1-2 minutes per side until pink and lightly charred. Set aside.

In a large bowl, combine the shredded green papaya with the dressing. Toss well and lightly bruise the papaya strands to help them absorb the dressing.

Add the warm shrimp and toss to combine.

Arrange butter lettuce leaves on a serving plate. Spoon the papaya and shrimp mixture into each cup.

Serve immediately while the shrimp is still warm and the papaya remains crisp.

💡 Chef's Tip

Pound the shredded papaya lightly in a mortar before dressing — it softens slightly and absorbs the flavours far better, just like a traditional som tam. Adding a teaspoon of dried shrimp to the dressing gives extra umami depth.

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