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Vietnamese Prawn & Green Papaya Salad

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This salad is an absolute sensation. It’s fresh and tangy, and soaks up every last drop of that immense dressing. I’ll often make a big batch of nuoc cham and have it on standby for the whole week as it’s so addictive. Just watch those fingers, my friends!

WATCH THIS RECIPE

VIETNAMESE PRAWN & GREEN PAPAYA SALAD

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

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

Steps
Step 1

For the nuoc cham dressing, whisk together the ingredients and set aside until ready to serve.

Step 2

Use a julienne peeler or knife (watch the video for my safety tips!) to shred the green papaya into fine shards. In a large bowl, toss the papaya, prawns, mint leaves, basil and half the roast peanuts with three-quarters of the dressing.

Step 3

Transfer to a serving plate and top with the fried shallots and extra herbs.

Step 4

Drizzle over extra dressing if needed.

Note Icon

Notes:

– 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.

– Vietnamese mint has a more medicinal kind of flavour than regular mint. It’s great if you can find it, but otherwise just add more regular mint and basil.

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