- 1 medium green papaya (about 2 pounds) remove the skin ,
split, seeded and cut in very thinly julienne strips
- 1/2 pound of loin end of pork (boneless)
- 1/2 pound of shelled, deveined shrimp
- 3 teaspoons of chopped coriander
- 3 tablespoons of chopped Asian basil
- 1/2 cup of chopped roasted peanuts
- Fish sauce dip for dressing
- Shrimp crackers
- 1 hot red chili pepper finely julienned (optional)
- Fish sauce dip (see the recipe in Fresh spring rolls page)
- Wash the shrimp with salted cold water. Drain and set aside.
Boil water in a medium sauce pan. When the water begins to boil put the piece of pork in
the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
Drain and set aside. When it's cool, julienne cut into long thin 2-inch strips.
In another sauce pan, boil water. When the water is boiling, put the shrimp in and
cook for 5 minutes. Drain the shrimp , split in half and set aside.
- Soak the shredded green papaya in a large bowl of cold water
with 1 teaspoon of salt. Let it sit for 10 minutes; then rinse and drain it well. Use a
cheesecloth to squeeze out the water from the shredded papaya. Add pork, shrimp (save a
few shrimp to decorate the top of salad), fish sauce dip, and toss.
- put the salad on a plate and arrange the cooked shrimp on top,
sprinkle the top with coriander, basil and chopped peanuts. Guests can use shrimp crackers
to scoop up the salad to eat.
- A second method of serving: use finely shredded beef jerky
instead of pork and shrimp. The rest of the preparations are the same.