Today is officially the first day of Spring. I feel the tinge of Spring in the air with slightly warmer weather, longer days and gorgeous blossoms in full bloom. I absolutely love the blossoms and the sight of them is so uplifting for my soul.
I am celebrating the start of Spring with a refreshing and delicious Vietnamese green papaya salad with prawns. This dish is full of texture, colours and flavours.
Green Papaya Salad with Prawns – Gỏi Đu Đủ Tôm
1 small green papaya (about 200g), peeled and finely julienned
12 cooked prawns, peeled and de-veined
1 large carrot, finely julienned
2 tablespoons roasted peanuts, crushed
2 tablespoons fried shallots (from Asian grocery)
10 mint leaves (sliced)
couple of mint leaves for ganishing
dipping fish sauce (nuoc mam cham)
Prepare the dipping fish sauce.
In a large bowl, combine the papaya, carrot and mint leaves. Spoon some dipping fish sauce and mix well. Adjust the amount of fish sauce according to your taste.
Turn the salad onto a serving platter and place the cooked prawns on top.
Garnish with fried shallots, peanuts and mint leaves.