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Vietnamese Papaya and Pork Salad

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Vietnamese Papaya and Pork Salad

Serves : 4
Preparation time : 30 minutes
Assembling time : 5 minutes

Ingredients :

200g small prawns
100g belly pork
40g mint leaves, chopped
20g Thai basil leaves, torn into strips
1 green papaya, shredded or grated (about 500g)

Dressing :
2 tablespoons fish sauce
3 tablespoons juice from large green limes
4 cloves garlic, minced
4 bird's-eye chillies, minced

Method :

Blanch the prawns for 1 to 2 minutes until they turn pink. Cool, then peel.
Boil the pork in a little water for about 20 minutes until cooked. Cool, then slice thinly.
Combine all the Dressing ingredients in a large bowl and stir well. Toss the pork, prawns, mint and basil leaves in the bowl with the Dressing, and arrange this on top of the shredded papaya.

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Last Updated: 29/8/08