Really Spicy !!! Popular Papaya + Seafood Salad (BOK LAHONG) Making | Cambodian Street Food
Recipe Information
Papaya Seafood Salad (Bok Lahong)
Cultural Context
Originating from Thailand, Bok Lahong is a vibrant and refreshing salad that highlights the region's love for fresh ingredients and bold flavors. Traditionally enjoyed as a street food dish, it combines the sweetness of papaya with the umami of seafood and the heat of chilies. Today, it has gained popularity beyond Thailand, often found in Thai restaurants worldwide, celebrated for its unique taste and texture.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Peel and julienne the green papaya and carrots into thin strips.
Blanch the shrimp and squid in boiling water until cooked, about 2-3 minutes.
Drain the seafood and set aside to cool.
In a large bowl, combine fish sauce, lime juice, and palm sugar; stir until sugar dissolves.
Mince the garlic and chili peppers, then add to the dressing mixture.
Add the julienned papaya, carrots, and green beans to the bowl.
Incorporate the cooled seafood into the salad mixture.
Toss everything together gently to combine well.
Chop the peanuts and sprinkle over the salad.
Garnish with chopped cilantro and mint leaves.
Serve on a bed of lettuce for presentation.
Enjoy fresh and chilled.
Spice Level:
🌶️🌶️🌶️Allergens
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