Prawn and Pork Salad with Green Papaya
This vibrant Vietnamese salad combines tender pork belly, succulent prawns, shredded green papaya, and fresh herbs, topped with roasted peanuts and served with crispy prawn crackers. The dish is complemented by a tangy nuoc mam dressing and pickled carrot and daikon, offering a perfect balance of flavors and textures. A delightful meal inspired by Vietnamese favorites.
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Ingredients
Main Ingredients
pork belly200g
vegetable oil1L
prawn crackers16can
cooked medium prawns (shrimp), peeled and deveined12
small green papaya, shredded1/2
Thai basil, leaves picked1bundle
shiso, thinly sliced (optional)1bundle- Vietnamese mint, leaves picked1bundle
roasted peanuts3tbsp
Pickled Carrot and Daikon
white vinegar150mL
caster (superfine) sugar100g
carrots, cut into matchsticks1000g
daikon (white radish), cut into matchsticks300g
Nuoc Mam Dressing
garlic, finely chopped2clove
bird's eye chillies, finely chopped or sliced3
fish sauce150mL- white vinegar100mL
- caster (superfine) sugar140g
- garlic, minced2clove
- bird’s eye chillies, thinly sliced2
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Prawn and Pork Salad with Green Papaya
Prepare the Pork Belly
- Step 1
Place the pork belly in a saucepan and cover with cold water. Season with salt, bring to the boil and cook for 20 minutes or until cooked through.
- Step 2
Drain and plunge the pork into iced water to stop the cooking process. Drain on paper towel, then slice into thin pieces.
Make the Nuoc Mam Dressing
- Step 1
Combine the chopped garlic cloves, bird's eye chillies, fish sauce, vinegar, and sugar with 200 ml water in a bowl and stir until the sugar has dissolved.
- Step 2
Whisk in the other cloves of garlic and chillies.
Prepare the Prawn Crackers
- Step 1
Heat the oil in a large saucepan over medium–high heat to 180°C (350°F) on a kitchen thermometer.
- Step 2
Working in batches, fry the prawn crackers for a few seconds until puffed up and doubled in size.
- Step 3
Using a slotted spoon, remove the crackers from the oil and drain on a plate lined with paper towel.
Assemble the Salad
- Step 1
Combine the prawns, pork, papaya, herbs, and pickles in a large bowl and toss through the dressing.
- Step 2
Transfer the salad to a large serving plate or bowl and top with the peanuts.
- Step 3
Lay the prawn crackers around the salad and serve immediately.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the pork belly is cooked thoroughly before slicing to maintain its tenderness.
Use fresh herbs for the best flavor and aroma in the salad.
Prepare the pickled carrot and daikon in advance to save time during assembly.
Fry the prawn crackers just before serving to keep them crispy.
FAQS
Can I use pre-cooked pork belly?
Yes, you can use pre-cooked pork belly to save time. Ensure it is sliced thinly for the salad.
What can I substitute for green papaya?
You can use shredded cucumber or green mango as a substitute for green papaya.
How long can the pickled carrot and daikon be stored?
The pickled carrot and daikon can be stored in an airtight container in the refrigerator for up to one week.
Can I make the dressing less spicy?
Yes, reduce the number of bird's eye chillies or omit them entirely for a milder dressing.
What is the best way to serve this salad?
Serve the salad immediately after assembly to maintain the freshness of the ingredients and the crispness of the prawn crackers.
Chef Miška Tolj-Turkić
(@chefmiska)
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia