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.