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