Alive and Cooking

Green Papaya Salad

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180g of green papaya
60g of cooked pork
10 perilla leaves
10 mint leaves
10 Vietnamese mint leaves
8 king prawns
3 tbsps dipping fish sauce
2 tbsps of fried red shallots
1 tbsp of roasted peanuts
1 bird’s eye chilli


1. In a large bowl combine the green papaya, pork and sliced herbs and mix well.

2. Turn out onto a serving platter and arrange the prawns on top of the salad.

3. Drizzle with dipping fish sauce to taste, and garnish with fried shallots, peanuts and chilli.

Serves 2

Prawn and Pork Salad