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Green Papaya Salad

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Lewis Nguyen, Level 25
Lewis Nguyen
This delicious green papaya salad combines exotic herbs like perilla and Vietnamese mint, with pork neck and prawns to make a salad which is wonderfully light and summery. Join Lewis Nguyen in this Grokker Premium video as he helps you to prepare this delicious and light summer time favorite.

Cooking Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes

Papaya Salad:
3 cups (300g) green papaya
¼ cup perilla, gently chopped
¼ cup Vietnamese mint, gently chopped
¼ cup mint, gently chopped
5oz (140g) Pork neck, finely sliced
10 prawns
¼ cup fried shallots
¼ cup roasted peanuts, chopped
3 tbsp dipping fish sauce
1 whole chili, chopped

For the Dipping Fish Sauce:
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tsp pickled chilli
Dash of lime

1. Peel the skin off the papaya and then use a kom kom shaver to create thin slices. If you do not have a kom kom shaver then slash the papaya with your knife and then with a normal peeler, peal a thin layer off the slash marks.

2. Pre-cook the prawns and pork neck. Make sure to cook the prawns while they are still in their shells, and take care not to overcook them. De-shell and chop the prawns in half once they have been cooked. Slice the pork finely.

3. In a bowl mix together the papaya, the herbs, the pork neck, the prawns, 3 tbsp fried shallots, 3 tbsp of roasted peanuts and 3 tbsp of dipping fish sauce. Make sure that all the ingredients are well combined.

4. Serve by topping with 1 tbsp of fried shallots, 1 tbsp of roasted peanuts, 2 or 3 prawns and the chili, and serve alongside extra dipping fish sauce.


Green Papaya Salad
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