Mango papaya salad

Tamara West

The fresh, sweet and sharp flavours of this traditional Vietnamese salad are so tasty that when I got back from Vietnam I put a version of this straight on the Vinnies menu. Look for firm mangoes and papaya, they are easier to slice and their slightly under-ripe flavour give this salad its unique taste.

Ingredients

2 tsp	Lime juice
½ tsp	Sugar
1 tsp	Fish sauce
¼ tsp	Garlic, finely grated
¼ tsp	Red chillies, fresh, finely grated
1	Papaya, small
1	Mango (Main)
1 cup	Mixed herbs, (Vietnamese mint, mint, coriander and basil)
2 Tbsp	Peanuts, roasted, chopped
2 Tbsp	Shallots, (fried, crispy)

Directions

1. In a bowl mix together lime juice, sugar, fish sauce, garlic and chilli.
2. Use a peeler to remove the skin of the papaya and mango, then continue to peel thick slices.
3. Gently fold the dressing and fresh herbs through, place in a bowl and sprinkle with peanuts and shallots.

Crispy shallots

To make crispy shallots, peel and slice 3 shallots, separate out the rings, place in a small saucepan and slowly bring to a simmer with ½ cup of vegetable oil. Stir from time to time and as soon as they begin to turn lightly golden drain through a sieve and place on paper towels. These can be prepared the day before.