Green Papaya Salad

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

Ingredients:
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

Directions:
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.

Enjoy!