Green Papaya Salad

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This green papaya salad recipe appears courtesy of Razz's Restaurant and Gallery in Scottsdale, AZ. Watch a review of this restaurant from Check, Please! Arizona.

Yield: 4 servings

Course:
Occasion: ,

Ingredients

  • 4 ounces pork loin (chopped)
  • 4 ounces shrimp (clean and chopped)
  • 1 ½ teaspoon chili paste
  • 1 teaspoon garlic (peeled and chopped)
  • 1 medium sized carrot (julienne)
  • 1 medium sized onion (julienne)
  • 1 stock of celery (julienne)
  • 2 limes (juiced)
  • 4 tablespoons palm sugar or honey
  • 2 tablespoons lemongrass paste or 3 tablespoons lemongrass syrup
  • If syrup is used omit palm sugar/honey
  • 3 tablespoons tamarind juice
  • 3 tablespoons light olive oil
  • 4 cups unripe papaya (peeled and cleaned, julienne)
  • 1 ½ teaspoons cilantro (finely chopped)
  • 1 ½ teaspoons basil (finely chopped)
  • 1 ½ teaspoons mint (finely chopped)
  • 1 ½ teaspoons parsley (finely chopped)
  • 1 medium sized firm tomato (diced)
  • ¼ cup green bean vermicelli noodles
  • Salt and Pepper to taste
  • Olive oil

Directions

  1. Soften vermicelli noodles in hot water
  2. In a sauce pan, sauté the chopped pork and chopped shrimp in 1 teaspoon olive oil.
  3. Add the chili paste, garlic and julienne vegetables to pan. Stir over medium heat.
  4. Add tamarind juice, lime juice, lemon grass paste (or syrup), palm sugar and 3 more tablespoons of olive oil.
  5. Transfer the warm ingredients to a mixing bowl. Add the julienne papaya, cilantro, basil, mint and parsley to bowl. Toss together.
  6. Add the softened green bean vermicelli noodles.
  7. Season to taste with salt and pepper.
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