Papaya Salad

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100gr green papaya, peel and julienne
100gr pork, trimmed of excess fat, thinly
slice and Cut each slice into strips.
100gr shrimp peel and devein
50gr carrot julienned
50gr onion sliced finely
50gr mint leaf
1 tsp sesame
2 tsp peanut
½ tsp sea salt
½ tsp black pepper
2 tsp sugar
1 tsp Seasoning Maggi
2 tsp chili sauce
2 cloves of garlic, sliced finely
2 cloves of shallot, sliced finely
40 ml lime juice
1 tsp fish sauce
Papaya Salad With Shrimp & Pork

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Serve salad with fish

METHOD
1. Put the papaya strands, carrot and onion in water and leave them to soak for 10 to 15 minutes.
2. Season the shrimp and pork with pepper, fish sauce and ½ tsp sugar.  Mix well and marinate 10 minutes. Place in a hot pan with ½ table spoon of oil and fry quickly until cooked.
3. Combine shallots, garlic and 2 table spoon of oil in a heavy skillet and bring oil to a gentle boil over medium-high heat. Reduce heat to medium-low and cook shallots & garlic, stirring occasionally with chopsticks, until light golden brown, 5 – 7 minutes. Careful not to burn! (=> Mixture of garlic, shallot and oil)
4. In a big bowl place green papaya, carrot, onion, mint leaves, sea salt, sesame, peanut, 1 ½ tsp pepper, chili sauce, lime juice and (3). Toss well with your hand or chopstick. Add shrimp and pork on the top. Transfer to a serving platter.

If you skip the shrimp and pork and only use the vegetables, this can be a lovely side dish for your meal.

While in Hoi An, Vietnam, we took a cooking class. There are many different schools which offer a visit tour to the market. Some may even organise a class for your private family of 4.

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