Green papaya salad with shrimp and pork
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Green papaya salad with shrimp and pork - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad:
- 1 green papaya, peeled and thinly sliced (about 170 g)
- 200 g of thinly sliced cooked pork belly
- 200 g of medium-sized, peeled, deveined and halved lengthwise prepared tiger prawns
- 5 thinly sliced fresh mint leaves
- 5 thinly sliced fresh Asian basil leaves
- 5 thinly sliced fresh perilla (Japanese shiso mint) leaves
- 5 thinly sliced fresh cilantro leaves
- 1 tbsp fried red Asian shallots
- 1 tbsp. crushed roasted peanuts
- 1/2 teaspoon fried garlic chips
- 1 chili pepper, sliced into rounds
Fish dip sauce:
- 3 tablespoons fish sauce
- 3 tablespoons of table vinegar
- 2 tablespoons of sugar
- 110 ml or 1/2 cup water
- 2 cloves of garlic
- 1 chopped chili pepper
- 2 tablespoons fresh lime juice
We recommend
Recipes with similar ingredients: papaya, pork, shrimps, shallots, garlic, chili pepper, fish sauce, lime juice, mint, basil, cilantro, Peanut
Cooking the dish according to the recipe:
- To prepare fish dip sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place over medium heat. Stir well and bring to a boil, then let cool. To serve, finely chop the garlic and chili pepper and toss with lime juice.
- For the salad: Soak the sliced green papaya in cold water for 4 minutes, then drain. In a large bowl, combine the green papaya, brisket, chopped mint, chopped basil, chopped perilla leaves, chopped cilantro, and fish dipping sauce.
Transfer the salad to a serving plate and arrange the shrimp on top.
Garnish with fried Asian shallots, peanuts, garlic chips and sliced chili.
Categories:
recipe / Salads / Salads with meat / Sauces / Dips / Thai cuisine
Similar recipes
