Papaya salad with shrimp and pork – a detailed recipe cooking. 
The photodishes: Luke Nguyen Time: 25 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad:
- 1 peeled and thinly cut green papaya (approximately 170 gr.)
- 200 gr. chopped thinly sliced finished pork brisket
- 200 gr. peeled, chopped and cut in half lengthwise medium-sized ready-made tiger prawns
- 5 thinly sliced fresh mint leaves
- 5 thinly sliced fresh Asian basil leaves
- 5 thinly sliced leaves of fresh railing (Japanese mint shiso)
- 5 thinly sliced fresh cilantro leaves
- 1 tbsp. l fried red asian shallots
- 1 tbsp. l crushed roasted peanuts
- 1/2 tsp fried garlic chips
- 1 sliced chili pepper
Fish dip sauce:
- 3 tbsp. l fish sauce
- 3 tbsp. l table vinegar
- 2 tbsp. l Sahara
- 110 ml. or 1/2 tbsp. water
- 2 cloves of garlic
- 1 chopped chili
- 2 tbsp. l fresh lime juice
Recipes with similar ingredients: papaya, pork, shrimp, shallots, garlic, chili peppers, fish sauce, lime juice, mint, basil, cilantro, peanuts
Recipe preparation:
- To prepare a fish dip sauce: In a saucepan, mix fish sauce, vinegar, sugar and water, put on medium heat. Mix well and heat to a boil, then let cool. For chop finely chopped garlic, chili pepper and mix with juice lime.
- For salad: Soak chopped green papaya in cold water for 4 minutes, then drain the water. In a large bowl mix green papaya, brisket, chopped mint, chopped basil, chopped railing leaves, chopped cilantro, fish dip sauce and mix. Put the salad on a serving plate and lay the shrimp on top. Garnish with fried asian shallots, peanuts, garlic chips and chopped pepper Chile.
