Green papaya salad Vietnamese

Ingredients

1 green papaya, (180 g), peeled

200 g pork belly, finely sliced
5 green mint leaves
5 Asian leaves Asian basil (Thai basil)
5 mint leaves
5 coriander leaves, finely chopped
200 g cooked medium tiger prawns, peeled, de-veined and sliced in half lengthways
1 tbsp. fried red Asian shallots
1 tbsp. crushed roasted peanuts
½ tsp. fried garlic chips
1 red chilli, sliced
 
Dipping fish sauce
3 tbsps. fish sauce
3 tbsp. white wine vinegar
2 tbsps. sugar
2 cloves garlic, finely chopped
1 chilli, finely chopped
2 tbsp. lime juice

 Preparation:

 1. For the dipping fish sauce: combine the fish sauce, vinegar, sugar and 125ml water in a saucepan and stir over medium heat until just before boiling point is reached, then set aside to cool.

2. Stir the garlic, chilli and lime juice into the cooled sauce and set aside until ready to serve.
3. Shred the flesh of the green papaya or chop into very fine matchstick-sized pieces and submerge them in icy water for 4 minutes, then drain. (This will keep them crisp.)
4. In a large bowl combine the drained green papaya, pork belly, chopped green herbs, fried shallots, garlic chips and prawns.
5. Spoon over 3 tablespoons of the dipping fish sauce and mix well. (The remainder of the dipping fish sauce can be kept in the fridge for up to 1 week.)
6. To serve, turn the salad out onto a serving platter and sprinkle over the crushed peanuts and sliced chilli.