Bok Lahong (recipe)
| Bok Lahong (recipe) | |
|---|---|
| Dish | Bok Lahong |
| Recipe language | English |
| Adapted from | Vera, 196 Flavors |
| Instructions | Recipe available |
| Subjects | Food & Foodways |
Grated green papaya and carrot pounded with garlic, chilli, lemongrass, crab and prahok, then tossed with lime and palm sugar.
This page records one documented preparation of Bok Lahong, summarised from a published recipe. (196 Flavors)
Ingredients
- 1 green papaya, peeled, seeded and grated
- 2 carrots, peeled and grated
- 1 cup yardlong beans, cut into 2-inch pieces
- 1 cup soy sprouts
- 2 tbsp roasted peanuts
- 2 tomatoes, quartered
- 0.5 lb crabmeat
- 4 cloves garlic
- 3 Thai peppers, or more to taste
- 1 stem lemongrass, finely chopped
- 3 tsp palm sugar
- 4 tsp fish sauce
- 0.5 tsp prahok, or fish or shrimp paste
- Juice of 2 limes
Preparation
- Soak the grated papaya in warm water about 90 minutes, then drain it.
- Crush the garlic, peppers, crab, lemongrass and prahok in a mortar and pestle.
- Add the papaya, carrots and sprouts and pound gently about one minute.
- Transfer the mixture to a salad bowl.
- Add the beans, tomatoes, peanuts, palm sugar, fish sauce and lime juice.
- Stir for several minutes until the palm sugar dissolves and the flavours combine, then serve.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.