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750 g
4
1/2
12
12
1/4 bunch
1
clove
2
tablespoon
Dressing
2.5 g
50 ml
45 ml
45 ml
30 ml
50 g
24 ml
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Green papaya
Green onions (scallions), very finely julienne (sliced)
White radish (daikon or mooli), very finely julienne (sliced)
Mint leaves
Italian basil
Coriander (cilantro),
Garlic, minced
dried shrimps or crushed peanuts
Shrimp paste
Boiling water
Rice vinegar
Lime juice
Fish sauce
Sugar
Chili sauce
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Method :
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Finely julienne the papaya and toss with
the finely julienne (sliced) green onions (scallions), white radish,
chopped fresh herbs and garlic.
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To make the dressing, dilute the shrimp
paste in 50 ml boiling water, then whisk with all other dressing
ingredients. If the sauce is a little too acidic, add a little extra
water as required to dilute the flavor to your taste. Continue whisking
until the dressing is well mixed.
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Toss the papaya and vegetable mixture in
the dressing.
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Pile on a plate and sprinkle with peanuts
or dried shrimp.
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