Green Papaya Salad

Hanh Nguyen on Food Safari

INGREDIENTS

1 green (unripe) papaya
2 carrots
Vietnamese mint, shredded
Deep fried eschallots
Cooked prawns, halved
Cooked pork belly, sliced

Dressing
¼ cup fish sauce
¼ cup white vinegar
¼ cup water
¼ cup light soy sauce
½ cup white sugar

Large rice crackers
Fresh chilli, sliced
Beef jerky and crushed nuts, to garnish

DIRECTIONS
1. Peel the papaya, cut in half and remove seeds. Finely shred or grate along with the carrot. Combine in a large bowl. Add mint, eschallots, prawns and pork.
2. Prepare dressing, combine fish sauce, vinegar, water and soy sauce in a bowl. Add sugar and stir until dissolved. Spoon liberally over salad and toss through.
3. Cook rice crackers one at a time Place onto a plastic rectangle take away container and microwave on HIGH for approx 1 minute until puffed. Spoon papaya salad onto the rice cracker, top with chilli, beef jerky and crushed cashew or peanuts.