Green Papaya Salad with Seafood or Poultry
Green Papaya Salad with Seafood or Poultry is a delightful dish perfect for 4 servings. Start by preparing the dressing—simply mix together the diced red chili, grated garlic, palm sugar, lime juice, fish sauce, sesame oil, and rice wine vinegar until the sugar dissolves. Next, peel and shred 1 kg of green papaya or green mango, removing any seeds if using mango. Then, gather 400 g of cooked trout or prawns, 70 g of roughly chopped roasted peanuts, 6 shredded spring onions, 400 g of halved cherry tomatoes, and a handful of torn Thai basil leaves. Combine all the salad ingredients with the dressing, ensuring everything is evenly coated.
- 1 kilogram Green papaya
- 400 grams Cooked trout
- 70 grams Roasted peanuts,
- 6 Spring onions
- 400 grams Cherry tomatoes, halved
- Handful of fresh Thai basil leaves
- 1 Large red chilli, finely diced
- 2 Garlic cloves, peeled
- 1½ tablespoon Palm sugar
- 4 tablespoons Lime juice
- 4 tablespoons Fish sauce
- 1 tablespoon Toasted sesame oil
- 3 teaspoons Rice wine vinegar
- Prepare the Dressing
Mix all the dressing ingredients together until the sugar dissolves.
- Prepare the Papaya
Peel the papaya skin carefully. Either use a shredding attachment on a mandolin to grate it or cut it into sections and shred it using a food processor. If using mango, increases to remove the stone.
- Combine Salad Ingredients
Mix the shredded papaya (or mango) with cooked seafood or poultry, chopped roasted peanuts, shredded spring onions, halved cherry tomatoes, and torn Thai basil leaves. Pour the prepared dressing over the salad ingredients and toss until well combined.
