1 green papaya, about 1 1/2 lbs.
1 carrot, shredded
2 limes squeezed, about 1/4 cup juice
5 TBS. fish sauce
1/2 bunch scallions
3 TBS. vegetable oil
1 clove garlic, minced
1/4 lb. lean boneless pork
1/2 lb. medium shrimp
1/2 tsp. salt
1/8 tsp. pepper
Shrimp chips and coriander for garnish
Peel skin off papaya and shred with potato peeler or in food processor with slicer/grater attachment.
Pour cold water over grated papaya draining into colander. Shred carrot
and add to papaya.
Add fish sauce to lime juice and pulp in small bowl. Set aside.
Chop green part of scallion into 1/4” pieces, save white part for another use or use for
garnish. Heat cooking oil in small skillet and sauté garlic for a few minutes and add scallion
greens, cooking for another few minutes until limp, but not brown.
Cook pork in small amount of water for 15 minutes, cool and cut in small pieces 1/2”x1”.
In separate pan, cook shrimp until just done. Add salt to papaya and carrot, mix then
wrap in towel and squeeze in towel to remove excess moisture.
Put papaya mixture in large bowl. Add cooked pork, shrimp, scallions and garlic.
Sprinkle with black pepper. Spoon lime mixture over all, mix and set out on a platter
surrounded by shrimp chips and garnished with cilantro.
The dish can be prepared ahead of time, but should only be assembled just before serving.
To eat, scoop a chopstick or spoonful of salad onto a shrimp chip.
Notes and Instructions