Green papaya salad with shrimp and pork

Ingredients:

Salad:

• 1 green papaya, peeled and thinly sliced ​​(about 170 g)
• 200 g of thinly sliced ​​cooked pork belly
• 200 g of medium-sized, peeled, deveined and halved lengthwise prepared tiger prawns
• 5 thinly sliced ​​fresh mint leaves
• 5 thinly sliced ​​fresh Asian basil leaves
• 5 thinly sliced ​​fresh perilla (Japanese shiso mint) leaves
• 5 thinly sliced ​​fresh cilantro leaves
• 1 tbsp fried red Asian shallots
• 1 tbsp. crushed roasted peanuts
• 1/2 teaspoon fried garlic chips
• 1 chili pepper, sliced ​​into rounds

Fish dip sauce:

• 3 tablespoons fish sauce
• 3 tablespoons of table vinegar
• 2 tablespoons of sugar
• 110 ml or 1/2 cup water
• 2 cloves of garlic
• 1 chopped chili pepper
• 2 tablespoons fresh lime juice

Preparation:

1. To prepare fish dip sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place over medium heat. Stir well and bring to a boil, then let cool. To serve, finely chop the garlic and chili pepper and toss with lime juice.
2. For the salad: Soak the sliced ​​green papaya in cold water for 4 minutes, then drain. In a large bowl, combine the green papaya, brisket, chopped mint, chopped basil, chopped perilla leaves, chopped cilantro, and fish dipping sauce.
   
   Transfer the salad to a serving plate and arrange the shrimp on top.
   
   Garnish with fried Asian shallots, peanuts, garlic chips and sliced ​​chili.