Green papaya salad with prawn and pork

Green papaya salad with prawn and pork

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Green papaya is a very versatile ‘vegetable’. It can be pickled, poached in soups, or simply shredded and tossed in fresh salads. When choosing a green papaya, pick out the firmest one, and make sure it has no blotchy areas. If green papaya is left to ripen, it simply becomes a papaya fruit.

Ingredients

Quantity Ingredient
1 small green papaya
200g Cooked pork belly, thinly sliced
200g cooked tiger prawns, peeled and deveined, then sliced in halflengthways
5 mint leaves, thinly sliced
5 asian basil leaves, thinly sliced
5 perilla leaves, thinly sliced
5 coriander leaves, thinly sliced
3 tablespoons Nuoc mam cham dipping sauce
1 tablespoon Fried red Asian shallots
1 tablespoon roasted peanuts, crushed
1/2 teaspoon Fried garlic chips
1 red chilli, sliced

Method

  1. Peel the papaya, then cut into fine julienne strips. Submerge the papaya in cold water for 4 minutes, then drain. (This keeps the crisp texture of the papaya.)
  2. In a large bowl, combine the papaya, pork belly, prawns, sliced herbs and nuoc mam cham. Toss together well.
  3. Turn the salad out onto a serving platter. Garnish with the fried shallots, peanuts, garlic chips and chilli. Garnish with extra herb leaves if desired and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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