• 180g of green papaya

  • 60g of cooked pork

  • 10 perilla leaves

  • 10 mint leaves

  • 10 Vietnamese mint leaves

  • 8 king prawns

  • 3 tbsps dipping fish sauce

  • 2 tbsps of fried red shallots

  • 1 tbsp of roasted peanuts

  • 1 bird’s eye chilli


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


For more information and recipes from this series, click on the following link

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