Mango papaya salad
( SERVES 4 )
The fresh, sweet and sharp flavours of this traditional Vietnamese salad are so tasty that when I got back from Vietnam I put a version of this straight on the Vinnies menu. Look for firm mangoes and papaya, they are easier to slice and their slightly under-ripe flavour give this salad its unique taste.
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|2 tsp||Lime juice|
|1 tsp||Fish sauce|
|¼ tsp||Garlic, finely grated|
|¼ tsp||Red chilli, fresh, finely grated|
|1 cup||Mixed herbs, (Vietnamese mint, mint, coriander and basil)|
|2 tbsp||Peanuts, roasted, chopped|
|2 tbsp||Shallots, (fried, crispy)|
- In a bowl mix together lime juice, sugar, fish sauce, garlic and chilli.
- Use a peeler to remove the skin of the papaya and mango then continue to peel thick slices.
- Gently fold the dressing and fresh herbs through, place in a bowl and sprinkle with peanuts and shallots.
To make crispy shallots, peel and slice 3 shallots, separate out the rings, place in a small saucepan and slowly bring to a simmer with ½ cup of vegetable oil. Stir from time to time and as soon as they begin to turn lightly golden drain through a sieve and place on paper towels. These can be prepared the day before.