Salad inspired from when I was in Lombok, Indonesia. I can’t claim to have made this salad myself, however, from my understanding, this is how you do it:
- Peel and grate 1 green papaya. This will be the base of the salad.
- Combine herbs with the green papaya in a bowl. These herbs include fresh Asian basil and coriander. A handful of each will do.
- Add roasted peanuts, and some finely sliced shallots and garlic. For a ‘fresh’ element, add one chopped up spring onion and some fresh chilli.
- Make the sauce separately. In order to do this, add 1/4 cup of fish sauce, 1/4 cup of white vinegar, 2 tbsp of sugar and 1/2 cup of water to a saucepan. Simmer and stir on medium heat. Add finely chopped 2 cloves of garlic, chilli, and 2 tbsp of lime juice. This makes one cup of sauce. (I cannot take credit for this dipping sauce recipe, this was sourced here).
- The salad I had was made even better by lining the bottom of the bowl with lettuce leaves (this caught a lot of the sauce). Add some chopped baby tomatoes as well.
- On top of the leaves, add your green papaya combination. Place pre-cooked king prawns on top. Cover with a few tablespoons of dipping sauce. Delicious!
I cannot wait to try this out for myself! In the mean time, I hope you find this as inspiration for a new salad choice!