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Be inspired by Luke Nguyen's recipe from Red Lantern, one of our I Love Food Awards winners.


  • 180 g (6 oz/2 cups) peeled and finely sliced green papaya

  • 60 g (21/4 oz) cooked pork neck, finely sliced

  • 10 perilla leaves, finely sliced

  • 10 mint leaves, finely sliced

  • 10 Vietnamese mint leaves, finely sliced

  • 8 cooked king prawns (shrimp), peeled

  • and sliced lengthways

  • 3 tablespoons dipping fish sauce, plus extra to taste

  • 2 tablespoons fried red Asian shallots

  • 1 tablespoon roasted peanuts

  • 1 bird’s eye chilli, chopped


  • 1.

    In a large bowl combine the green papaya, pork and sliced herbs and mix well.

  • 2.

    Turn out onto a serving platter and arrange the prawns on top of the salad.

  • 3.

    Drizzle with the dipping fish sauce to taste, and garnish with the fried shallots, peanuts and chilli.

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