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Green Papaya Salad With Shrimp
Ingredients
- 1 Green Papaya ( 2 1/2 Pounds )
- 20 Large Shrimp ( Peeled and deveined )
- 1 Large Carrot ( Peeled and shredded into 3" inch strands )
- 1 Bunch Mint Leaves ( Rough chopped )
- 1 Bunch Coriander Leaves ( Rough chopped )
- 1 Bunch Thai Basils ( Rough chopped )
For cooking the shrimp:
- 5 Cups of Water
- 1/2 Tablespoon Totole Chicken Base Mix ( Optional )
For the dressing:
- Vietnamese Fish Sauce Dipping Sauce Recipe available at www.EatWithEmily.com
Top the papaya salad with:
- A Handful of Fried Shallots
- A Handful of Chopped Roasted Peanuts
Instructions
- Make the Vietnamese Fish Sauce Dipping Sauce. Recipe is available on my website at www.EatWithEmily.com .
- Cook the shrimp. Add 5 cups of water and 1/2 a tablespoon of Totole Chicken Base Mix to a saucepan and bring it to a boil.
- Drop in the shrimp and reduce the heat to medium.
- Boil the shrimp for about 2-3 minutes or until they are pink.
- Drain and give the shrimp a quick rinse under some cold water. Pat dry then slice the shrimps in half and set aside.
- Peel the papaya.
- Then shred it down to the core. Discard the core.
- Immediately place the shredded papaya into an ice bath and keep it in there until needed.
- Rinse the shredded papaya under some cold water then squeeze any excess water. Place in a colander to dry.
- Place the shredded papaya in a bowl and toss in the shredded carrots to combine.
- Add the shrimp and toss.
- Add in 1/4 cup of the Vietnamese Fish Sauce Dipping Sauce and toss the salad.
- Rough chop the mint leaves, coriander leaves and Thai Basils.
- Add in about 2 handfuls each of the herbs but only do so right before you serve the salad otherwise the herbs will quickly wilt. If you are not going to immediately serve the salad then hold off on adding the herbs until then. Toss the salad.
- Then plate the papaya salad. You can drizzle on more of the Vietnamese Fish Sauce Dipping Sauce or serve it on the side. Top with some fried shallots and crushed roasted peanuts.
Notes
Boiled pork is traditionally added to this recipe but I had chosen to omit it to make it a bit healthier. If you would like, you can boil either pork shoulder or pork butt in some water with a tablespoon of salt. Add enough water to cover the pork. Simmer for about 45 minutes until it is cooked through. Let cool and slice thin. Then add it to the papaya salad making sure that the pork is at least at room temperature. 
