Green papaya, crispy pork, coconut and chilli salad
( SERVES 4 )
23/2/2010
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Ingredients
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| 1 clove | Garlic, chopped |
| 2 | Shallots, peeled and thinly sliced |
| 2 | Bird's eye chillies, chopped |
| 2 tbsp | Palm sugar |
| 2 tbsp | Fish sauce |
| 2 | Limes, zested and juiced |
| 300 g | Prawns, steamed briefly |
| 300 g | Green papaya, peeled, seeded and julienned |
| 1 handful | Fresh coriander |
| 1 handful | Creamy mint & anchovy dressing |
| 1 handful | Green beans, sliced on an angle |
| 300 g | Pork belly, sliced and crispened |
| ¼ cup | Peanuts, roasted and smashed |
Directions
- In a mixing bowl, mix the garlic, shallots, chillies, palm sugar, fish sauce and lime zest and juice together.
- Stir in the prawn meat, green papaya and herbs and then marinate for 30 minutes.
- Fold through the beans and pork.
- Heap the salad on to a platter, scatter with peanuts and serve.
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