Sunday, February 2, 2014
by Unknown
Fresh Green Papaya Salad with Prawn and Pork Belly 
Today, as I pull out the green papaya ideal is to make papaya soup. After peeling, I split it in half, and I see the papaya had already slightly turned pink. Have been said that, it is still ok to make papaya soup. Thanks to my amazing momma for delicious green papaya salad recipe. I figure what a perfect one to make papaya salad because it’s very rare to find one like this. Its how I remember back in my childhood, my mom always makes salad when it slightly turned pink; picked right off the papaya tree. The crunch is still there, and yet the sweetest of the papaya itself as well. Salad that well mixed with prawn, mints, soaked dried shrimp and that fatty pork belly. Dip in delicious dipping fish sauce is definately the ultimate winner in opinion. I’ve had this ever since I was a little kid, its one of my favorite salad dish of all time which is known as goi du du in Vietnamese. We sometime use carrots in the green papaya salad, just to add some color and sweetness to our salad, but since I got this slightly pink color papaya comes with pack of flavor itself already. I did not need to add any, but if you couldn’t fine one like shown in the picture below. No worry, like I mention; add some shredded carrot to it.
Ingredients;
For Salad
1 green papaya
½ lbs cooked thinly sliced pork belly
½ lbs deveined, cooked, spitted halved prawn or shrimp
¼-cup grind or chopped dried shrimp or (optional)
1 bunch of roughly chopped mint
For Dipping Fish Sauce/ Dressing
3-½ tbsp fish sauce (nuoc mam nhi)
3-½ tbsp sugar
1-½ lime juice (about 2-3 tbsp)
3 tbsp boiling water
1 tsp chili galic sauce (tuong ot toi)
Direction:
For dipping sauce- combine sugar, limejuice and boiling water, stir until most of the sugar dissolve. Add fish sauce, chili garlic sauce or freshly sliced Thai chili if have. Mixed well then set aside.
For salad- Peel and halved the papaya, spoon out all the seed. Use a shredding knife as shown in the picture above to shred the papaya. But if don’t have one, use a regular knife and julienned. Once it’s done, clean it in tap water then drain well. Add chopped mint, dried shrimp and 2 tbsp of mixed dressing/dipping sauce or more depending on how much of green papaya. . Toss well together; add in shrimp and pork belly at the very end, when ready to serve. Because you dip your salad in the fish sauce on aside when serve, therefore no need to add too much of the sauce to the salad or else it will be watery. Enjoy!!
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