Vietnamese Prawn & Green Papaya Salad
20 min·Vietnamese
Vietnamese Prawn & Green Papaya Salad
Ingredients
Salad
- 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
Instructions
4 steps
- 1
For the nuoc cham dressing, whisk together the ingredients and set aside until ready to serve.
- 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.
- 3
Transfer to a serving plate and top with the fried shallots and extra herbs.
- 4
Drizzle over extra dressing if needed.
Dressing
Salad Assembly
Serving
Progress
0 / 4 steps
