Green papaya salad with prawn and pork

 

(photo source: foodnetwork.com)

 instructional video here (click!)

- by Luke Nguyen

Cuisine: Vietnamese

Ingredients

1 green papaya (180 g), peeled & finely julienne
200 g cooked pork belly, finely sliced
200 g cooked medium tiger prawns, peeled, de-veined and sliced in half lengthways
5 green mint leaves, finely sliced
5 Asian basil leaves, finely sliced
5 perilla leaf leaves, finely sliced
5 coriander leaves, finely sliced
1 tablespoon fried red Asian shallots
1 tablespoon crushed roasted peanuts
½ teaspoon fried garlic chips
1 chilli, chopped
3 tablespoons dipping fish sauce

Dipping sauce
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
125 ml water
2 garlic cloves
1 chilli, chopped
2 tablespoons lime juice

Preparation

To make the fish dipping sauce, combine fish sauce, vinegar, sugar and water into a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chilli and stir through with the lime juice. Makes 250 ml.

In a large bowl combine the green papaya, pork belly, sliced herbs, dipping fish sauce and mix well.

Turn out onto a serving platter and arrange the prawns on top of the green
papaya salad.

Garnish with fried Asian shallots, peanuts and chilli.

TIP. Submerge the julienne green papaya in cold water for 4 minutes then
drain. This keeps the crisp texture of the green papaya.