 |
|
||||||||
1 small green papaya*, peeled
200g (7 oz) cooked small prawns, peeled, deveined
¼ cup mint leaves
¼ cup coriander (cilantro)
¼ cup Thai basil leaves, plus extra to serve
2 tbsp lime juice
2 tbsp roasted peanuts, crushed
lettuce leaves, to serve
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 long red chillies, finely chopped
2 garlic cloves, finely chopped
For the nuoc cham dressing, place all the ingredients in a sealable jar. Seal and shake.
Use a julienne peeler or knife (watch those fingers!) to shred the green papaya into fine shards. In a large bowl, place the papaya shards, prawns, mint, coriander and Thai basil. Drizzle over half the dressing and squeeze over the lime juice.
Place lettuce leaves on a serving tray or platter. Spoon in the prawn and papaya salad. Sprinkle over the peanuts. Serve with the extra dressing on the side.
– Green papaya is simply unripe papaya. Search it out at your local Asian grocery store. It needs to be firm and sound hollow when you tap on it.
There are no reviews yet. Be the first one to write one.