Crunchy Green Papaya Salad with Prawns
Shreds of firm green papaya are tossed with poached prawns, fresh herbs, and a punchy lime-fish sauce dressing that hits every taste bud at once. Topped with crushed peanuts and crispy fried shallots, this salad is a riot of textures and bold Vietnamese flavors that works beautifully as a light, refreshing lunch.
Ingredients
- 1 large green papaya (about 1 lb), peeled and shredded
- 12 large prawns, peeled and deveined
- 1 medium carrot, julienned
- 1/2 cup fresh Thai basil leaves
+ 10 more ingredients
Instructions
Toss the shredded green papaya and julienned carrot with 1 teaspoon of salt in a colander. Let sit for 10 minutes, then squeeze out excess moisture firmly by hand.
Whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced chilies in a bowl until the sugar dissolves completely. Taste and adjust the balance of sour, sweet, salty, and spicy.
Bring a small pot of water to a boil. Poach the prawns for 2 to 3 minutes until just pink and curled, then plunge into ice water to stop cooking. Drain and halve lengthwise.
In a large mixing bowl, combine the papaya, carrot, prawns, Thai basil, mint, and cilantro. Pour the dressing over and toss thoroughly with your hands or tongs.
Let the salad rest for 5 minutes so the flavors meld, then toss once more before plating.
Transfer to a serving platter, scatter crushed peanuts and fried shallots on top, and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI