You can purchase green papayas from Asian Markets. Make sure it’s green and not ripe. You will need a mandoline grater which will make grating so much easier than trying to slice the papaya into match stick.
- 1 medium to large papaya, grated
- 1 medium carrot, grated (optional)
- ½ lb of cooked strips of pork (e.g., pork tenderloin)
- ½ lb of cooked shrimp, peeled
- 1 tsp salt
- ½ red onion, thinly sliced
- crushed black pepper to taste
- 10-12 mint leaves, set aside a few for garnish
- 1-2 cups of sweet fish sauce (recipe below)
In a large bowl, toss together all the ingredients. Refrigerate for 1-2 hours to let the salad marinade. Garnish with mint.
Sweet Fish Sauce:
- 3 cloves of garlic
- 1-2 fresh Thai chili (or ¼ tsp of hot chili peppers flakes)
- 1/3 cup fish sauce
- 1 ½ cup warm water
- 4 tbsp fresh lime juice with pulp (1 lime)
- 1/2 cup sugar
- 4-6 tbsp shredded carrots for garnish
Either finely chop garlic and pepper OR use a mortar and pestle to grind garlic and hot pepper. If you are using pepper flakes, no need to grind. Place the chopped or ground garlic and pepper into a small bowl then add the rest of the ingredients for the dressing. Stir well until sugar dissolves. If the sauce is not quite sweet enough add a bit more sugar. If the sauce is too sweet and not tangy enough for your taste, add some more lime juice to cut the sweetness.