This light, refreshing, crunchysalad is a popular snack - or street food -usually served in small quantities throughout Vietnam.
The Vietnamese like to eat thin slices of sweet dried pork or beef with it. If you have a mandoline with a grater attachment, use it to shred the green papaya.
It always reminds of a beautiful movie I once saw, The Scent of the Green Papaya.
- Prep Time : 20 minutes
- Yield : 4 - 6
- green papaya - 250g, peeled and seeded
- ripe tomatoes - quartered and seeded
- cooked baby prawns - 125g, peeled and cleaned
- freshly chopped herbs (such as coriander, Vietnamese mint, basil) - 1/4 cup, strained
- freshly roasted peanuts - 1/4 cup, crushed
- water - 125ml (1/2 cup)
- white wine vinegar (or fresh lime juice) - 2 tablespoons
- fish sauce - 1 tablespoon
- caster sugar - 3-4 teaspoons
- garlic - 1 clove, peeled and crushed
- small red chilli - 1, seeded and finely chopped
Grate the papaya into long thin shreds (best way is with a mandoline with grater attachment). Slice the tomato skins thinly. Toss together with the shredded papaya, prawns and herbs. Season with the dressing - it should taste sweet/sour. Sprinkle over the crushed peanuts.
For the dressing: dissolve the sugar in the white wine vinegar then stir in the water, fish sauce, garlic and chill.
Pile the salad up on a serving platter.
Tip: if you have access to Vietnamese mint and Thai Holy Basil, use those.