Papaya Salad with Lobster
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT50M20 Minutes
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Yield:8 servings
Ingredients
- 2 cloves garlic, minced
- 2 Thai chiles (or serrano as a substitute)
- ¼ cup fish Sauce
- ½ cup grated palm sugar
- ¼ cup lime juice
- 1 large green papaya peeled and grated
- 1 firm mango, peeled and julienned
- 1 medium red onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 pound cooked lobster tail, chopped
- ⅓ cup Thai basil, thinly sliced
- 2 cloves garlic, minced
- 2 Thai chiles (or serrano as a substitute)
- 59.15ml fish Sauce
- 118.29ml grated palm sugar
- 59.15ml lime juice
- 1 large green papaya peeled and grated
- 1 firm mango, peeled and julienned
- 1 medium red onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 453.59g cooked lobster tail, chopped
- 78.86ml Thai basil, thinly sliced
A delicious summer salad with a refreshing balance of sweet, salty, savory and spice.
Preparation
STEP 1
Prepare dressing. In a mortar crush garlic and chilies into a fine paste. Stir in fish sauce, lime juice and grated palm sugar until smooth and palm sugar is dissolved.
STEP 2
Toss all remaining ingredients with dressing and allow flavors to combine for 2-4 hours before serving.