1 small green papaya*, peeled
200g (7 oz) cooked small prawns, peeled, deveined
¼ cup mint leaves
¼ cup Vietnamese mint leaves*
¼ cup Thai basil leaves, plus extra to serve
2 tbsp roasted peanuts, finely chopped
2 tbsp fried shallots
1 long red chilli, finely chopped
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
A light Xmas treat
Made this salad for a Xmas dinner (we celebrate on Xmas eve), and it was easy and super tasty! The dressing elevates the whole thing. It’s fresh, super zingy, delicious. We will make it again for sure.
Fresh and delicious
Made this dish last night, easy, fresh, and delicious! The dressing packed a punch, the papaya’s texture, combined with the prawns and the herbs balance make this a new favourite.It’s will be enjoyed again and again here!