serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 green papaya
- 1 carrot
- ¼ tsp salt
- ½ tbsp coriander, chopped
- 1 tbsp mint, chopped
- 250 g cooked shrimp, grilled on lemongrass skewers
- Cashews, crushed (for garnish)
Nuoc mam
- 1 tbsp palm sugar
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- ⅓ cup (80 ml) hot water from kettle
- 2 tbsp fresh lime juice
- 1 garlic clove, crushed
- 1 red Thai chilli, finely sliced
Sitting time: 5-10 minutes
Instructions
- To make the nuoc mam dressing, combine palm sugar, rice vinegar, and fish sauce in a small heatproof bowl. Pour hot water into bowl and stir until the sugar has dissolved. Let cool.
- Peel the papaya and cut it into thin strips. Peel and grate the carrot. Fill a bowl with cold water and add salt. Add shredded papaya and carrot to the bowl. Leave to sit 5-10 minutes.
- Mash garlic, chilli, and salt in a mortar and pestle. Add mashed garlic mixture and lime juice to the palm sugar mixture. Drain papaya and carrot and add to a separate bowl. Add shrimp, cilantro, and mint. Pour nuoc mam over top and toss to coat.
- Sprinkle with crushed cashews to garnish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
