PAPAYA SALAD WITH PRAWNS AND MEAT – GỎI ĐU ĐỦ TÔM THỊT

Ingredients

1                            green papaya (about 450g/1 lb)

200g (7 oz)          pork belly

200 (7 oz)                        small shrimps

1                            carrot, finely shredded

1                            jalapeno pepper, seeded, ½ shredded, ½ minced

3                            small shallots, sliced thinly and soaked in vinegar for 10 minutes

2                            teaspoons minced garlic

50g (2 oz)                        roasted peanuts, crushed

2                            tablespoons sugar

1                            tablespoon fish sauce

4                            teaspoons salt

2                            tablespoons lime juice

¼                           cup Vietnamese coriander, minced

1                            tablespoon browned shallots

¼                           cup vinegar

1                            pack shrimp crackers (100g/ 4 oz), deep – fried

Dipping sauce: Garlic – chill fish sauce

Recipe:

1. Peel papaya, remove seeds and shred finely. Mix and squeenze papaya and carrot with 2 teaspoons of salt, then wash and drain well

2. Wash shrimps. Mix ¼ cup of vinegar with ¼ cup of water and 1 teaspoon of salt. Boil, add shrimps and leave for 5 minutes. Take shrimps out, peel shells but keep tails

3. Boil belly pork in ½ liter of water and a teaspoon of salt for about 20 minutes. Take out, slice thinly with length of about 3 centimeters

4. Mix fish sauce with lime juice, minced jalapeno pepper, minced garlic and sugar

5. Mix papaya, shredded carrot with shrimps, meat shallots, minced Vietnamese coriander and jalapeno pepper with the fish sauce mixture

6. Place the salad on a dish. Sprinkle with browned shallots and roasted peanuts on top

7. After mixing, serve immediately with shrimp crackers and garlic – chili fish sauce

Note: You may use kohlrabi instead of green papaya.