• 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


  • 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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