Green pawpaw salad with pork and prawns
Green pawpaw salad with pork and prawns
Ingredients
Salad
- 1 tbsp vegetable oil
- 1 eschalot (French shallot), peeled, thinly sliced
- 250g pork rashers, skin, excess fat and bones removed, chopped
- 300g medium green prawns, peeled, deveined
- 1 (about 1.2kg) green (unripe) pawpaw
- 1/2 cup shredded fresh Vietnamese or long-leafed mint
- 1/2 cup roughly chopped fresh coriander
- 1/4 cup shredded fresh basil
- 2 tbsp finely chopped unsalted roasted peanuts
- 2 tbsp fried shallots (Maesri brand) (optional)
Dressing
- 3 1/2 tbsp fresh lime juice
- 1 1/2 tbsp fish sauce
- 2 tsp vegetable oil
- 1 tsp caster sugar
- 1 small fresh red chilli, deseeded, finely chopped
- 1 garlic clove, crushed
- Freshly ground black pepper
Instructions
- 1
To make the dressing, place the lime juice, fish sauce, oil, sugar, chilli and garlic in a screw-top jar and season with pepper. Shake well until the sugar dissolves. Set aside.
- 2
Heat the oil in a medium frying pan over medium heat. Add the eschalot and pork, and cook, stirring often, for 3-4 minutes or until the pork is golden. Add the prawns and cook, stirring, for 2-3 minutes or until the prawns turn pink. Transfer to a heatproof bowl, cover loosely with foil and set aside.
- 3
Halve and peel the pawpaw. Remove any black seeds. Use the grater attachment on a food processor or the coarse side of a hand grater to grate the pawpaw coarsely.
- 4
To serve, place the pawpaw in a large serving bowl and add the pork and prawn mixture, mint, coriander, basil, peanuts, fried shallots (if using) and dressing. Toss well to combine and serve immediately.
