3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice
1 green papaya, peeled and finely julienned, about 6 ounces (see Cook's Note)
7 ounces cooked pork belly, thinly sliced
5 fresh green mint leaves, finely sliced
5 fresh Asian basil leaves, finely sliced (see Cook's Note)
5 fresh perilla leaves, finely sliced (see Cook's Note)
5 fresh coriander (cilantro) leaves, finely sliced
7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise
1 tablespoon fried red Asian shallots (see Cook's Note)
1 tablespoon crushed roasted peanuts
1/2 teaspoon fried garlic chips
1 chile, sliced
To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.
For the salad: In a large bowl combine the green papaya, pork belly, sliced mint, sliced basil, sliced perilla leaves, sliced cilantro, and dipping fish sauce and mix well.
Turn the salad out onto a serving platter and arrange the prawns on top of the green
Garnish with fried Asian shallots, peanuts, garlic chips, and sliced chile.
Green papaya, Asian basil leaves, perilla leaves and fried red Asian shallots can be found at specialty Asian markets. Submerge the julienne green papaya in cold water for 4 minutes, then drain. This keeps the crisp texture of the green papaya.
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