Vietnamese green papaya salad
More delicate than the Thai version, this fresh, tangy salad is packed with herbs and is easy to make. It's crunchy with lots of texture and is great with grilled beef and barbecued chicken.
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Cooking tools:
- Japanese mandoline
- Food processor
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Stove
- Slotted spoon
- Spoon
- Measuring spoon
- Serving platter
Ingredients
- 1 small green papaya, 500g, peeled, halved and seeded
- 200g cooked prawns, peeled, deveined and sliced lengthways
- small handful each of mint leaves, Vietnamese mint, Thai basil and coriander leaves
- 1 tbsp roasted peanuts, crushed
- 1 tbsp fried shallots
- 1 fresh chilli, thinly sliced
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