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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
For the nuoc cham dressing, whisk together the ingredients and set aside until ready to serve.
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.
Transfer to a serving plate and top with the fried shallots and extra herbs.
Drizzle over extra dressing if needed.
– 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.
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!