Serves 4
1 clove garlic, peeled & chopped
2 shallots, peeled & thinly sliced
2 birds eye chillies (scuds), chopped
2 tbsp palm sugar
2 tbsp fish sauce
2 limes, zested & juiced
300g prawn meat, steamed briefly
300g green papaya (paw paw), peeled, seeded & julienned
Handful coriander and mint leaves
Handful thin green beans, sliced on an angle
300g pork belly slices, crispened
¼ cup peanuts, roasted and smashed
In a mixing bowl, mix the garlic, shallots, chillies, palm sugar, fish sauce and lime zest and juice together.
Stir in the prawn meat, green papaya and herbs and then marinate for 30 minutes.
Fold through the beans and pork.
Heap the salad on to a platter, scatter with peanuts and serve.
Green papaya, crispy pork, coconut and chilli salad
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