Green papaya, crispy pork, coconut and chilli salad
|1 clove||Garlic, chopped|
|2||Shallots, peeled and thinly sliced|
|2||Bird's eye chillies, chopped|
|2 Tbsp||Palm sugar|
|2 Tbsp||Fish sauce|
|2||Limes, zested and juiced|
|300 g||Prawns, steamed briefly|
|300 g||Green papaya, peeled, seeded and julienned|
|1 handful||Green beans, sliced on an angle|
|1 handful||Fresh coriander|
|1 handful||Creamy mint & anchovy dressing|
|¼ cup||Peanuts, roasted and smashed|
|300 g||Pork belly, sliced and crispened|
- 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.