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Luke Nguyen

Green Papaya and Lobster Salad - goi du du


Ingredients

  • 1 green papaya, peeled & finely sliced
  • 400 g cooked lobster tail
  • 20 perilla leaves, finely sliced
  • 20 mint leaves, finely sliced
  • 20 Vietnamese mint leaves, finely sliced
  • 250 ml dipping fish sauce (recipe above)
  • 2 tablespoons fried red Asian shallots
  • 1 tablespoons roasted peanuts
  • 2 birds eye chilli, chopped

Method

  1. In a large bowl, combine the green papaya, and sliced lobster tail, sliced herbs & mix well. Turn out onto serving platter and arrange some tails on the top of salad. Drizzle with dipping fish sauce to taste, Garnish with fried shallots, peanuts & chilli.
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