Fried Papaya Salad (Lao Style)
Introduction to Fried Papaya Salad (Lao Style)
Lao papaya salad, also known as tam mak hoong, is a staple of the Lao table and is often enjoyed as part of a complete meal with sticky rice and Lao grilled meats. Known for its bold balance of spicy, funky, sour, and savory flavors, it is one of the most iconic dishes in Lao cuisine.
This recipe reimagines traditional Lao papaya salad as a crispy bar-style snack that pairs perfectly with a cold Beer Lao. Instead of serving the papaya fresh, the shredded green papaya is coated in a light tempura batter and fried until golden and extra crunchy.
The dipping sauce keeps the classic Lao papaya salad flavors you love, made with padaek (fermented fish sauce), chilies, lime, and tomatoes, so every bite is still spicy, funky, and bursting with flavor. It is the perfect dish for game day, parties, or sharing with friends when you want something crunchy to dip into a bold Lao papaya salad sauce.
What are the special equipments needed?
medium pot
shredder
deep mortar and pestle
Ingredients Needed for Fried Papaya Salad (Lao Style)
unripe green papaya
garlic clove
fresh bird’s eye chilies
palm sugar
shrimp paste
crab paste
padaek
tamarind paste
salted crab sauce
cherry tomatoes
lime
long beans
cornstarch
jasmine rice flour
baking powder
salt
cold water
Vegetable oil
How Long Will It Last?
This will be good for about 3 days.
Where can I get more Lao recipes?
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More Lao Recipes
Fried Papaya Salad (Lao Style)
Lao papaya salad is known for its deep, spicy, and umami-packed flavor. Traditionally, it’s made with shredded unripe papaya for its signature crunchy texture. In this version, the papaya is dipped in a light tempura batter and deep-fried, creating an extra crispy bite while still delivering the bold, funky flavors of the classic dish. Serve it as a snack for anyone who loves dipping crunchy bites into a spicy papaya salad sauce.
Ingredients
Instructions
- Shred the papaya: Use a shredder to cut the papaya into thin, even strands.
- Make the batter: In a medium bowl, whisk together the cornstarch, rice flour, baking powder, and salt. Add the cold water and whisk until smooth.
- Coat the papaya: Place the shredded papaya in a large bowl. Drizzle the batter over the strands and gently mix with your hands until the papaya is evenly coated.
- Make the dipping sauce: In a large mortar, pound the garlic, bird’s eye chilies, palm sugar, shrimp paste, and crab paste until it forms a rough paste. Add the padaek, fish sauce, and tamarind paste and mix well. Add the salted crab sauce, cherry tomatoes, lime juice, and long beans. Lightly pound and mix just enough to release their juices. Set the sauce aside.
- Heat the oil: In a medium pot, add enough vegetable oil to reach about 3 inches deep. Heat the oil to 325°F (165°C).
- Fry the papaya: Stir the papaya and batter before each fry. Grab a handful of the coated papaya and gently drop the strands into the oil, spreading them slightly to form a loose round. Fry for about 4 minutes, flipping halfway through, until lightly golden and crispy.
- Serve: Mix the sauce well before serving. Dip the crispy fried papaya into the sauce and enjoy immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.