Servings: 6
Source: Adapted from Asian Flavors (Williams-Sonoma, 2000) by Joyce Jue
Green papaya, an immature cousin of the common papaya is used in its unripe state as a salad vegetable. Its mild tart flavor and unexpected crunchy texture highlight this Asian coleslaw. if green papaya is not available, green mango, daikon (Japanese radish) or jicama will work. Whole green papaya and packaged pre-shredded green papaya (which makes this a lot easier), may be found at Asian markets. Chinese glazed beef jerky makes a great substitute for the traditional homemade grilled dried beef. It is available in Chinese and Vietnamese markets labeled as sweet dried beef jerky. Makes 6 servings.
Ingredients
6 cup finely shredded green papaya or 1½ lb green papaya
1 med carrot, fine julienne
3 Tbsp chopped fresh cilantro leaves
2 Tbsp chopped rau ram (Vietnamese mint) or fresh mint
4 oz Chinese glazed beef jerky, cut into thin strips with scissors
4 Tbsp chopped roasted peanuts
Shrimp Chips (optional) for garnish
Directions
Put the shredded papaya and carrots in a bowl of ice water for ten minutes to crisp it.
Drain the papaya and carrots well; pat dry and put into a large mixing bowl. Add the cilantro, rau ram or mint, and the glazed beef jerky, and Nuoc Mam Chanh; toss lightly to evenly coat. Allow the salad to sit for 10 minutes to absorb the flavors. Transfer the salad to a serving platter by using tongs to pick up the salad and shake it gently to drain the extra liquid clinging to the papaya. Arrange on a plate with the chopped peanuts on top. Garnish with the optional shrimp chips.
Tip: When using a whole green papaya, cut it in half, lengthwise, then peel and scrape out the seeds. With a Japanese mandolin use the thinnest blade and cut it into fine julienne strips (no thicker than 1/8-inch). There is also a special serrated edge tool available in Asian grocery store for shredding.
Note: Shrimp chips are available in Asian markets pre-fried and ready to eat. To make them fresh, buy the dried shrimp chips, sometimes called prawn crackers. They look like dried dehydrated chips. Bring 2 cups of vegetable oil in a saucepan to 365°. When it is hot, drop a few chips into the oil. They should expand fully and float to the surface within 10 seconds. With a strainer, scoop them out and drain on paper towels. Cool. Store in an airtight container and it should keep for a few days.
Nuoc Mam Chanh (sour lime vinaigrette) 2 teaspoon Sriracha sauce or sambal oeleck 1 clove garlic, finely minced 2 tablespoons sugar 1½ tablespoons lime juice with pulp 2 tablespoons rice vinegar 2 tablespoons Vietnamese fish sauce
In a bowl, mix together the Sriracha sauce, garlic, sugar, lime juice, rice vinegar, and fish sauce. Taste and adjust seasonings; set aside