Gỏi đu đủ (Vietnamese papaya salad with prawns)
Shredded green papaya and carrot tossed, not pounded, with prawns, fresh herbs and nước chấm, then topped with peanuts and crispy shallots.
- 33 min30 prep · 3 cook
- MediumDifficulty
- 220 kcalper serving
Ingredients
- Green papaya400 g
- Carrot1
- Peeled prawns250 g
- Fish sauce3 tbsp
- Limes2
- Sugar2 tbsp
- garlic2 cloves
- Red chilli1
- Fresh mint10 g
- Fresh coriander10 g
- Roasted peanuts40 g
- Fried shallots2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the papaya and carrot and cut them into long, fine strips. Soak in iced water to crisp up, then drain and dry well.
- 2
Poach the prawns in simmering salted water until pink, cool and halve them lengthways.
- 3
Make the nước chấm: stir the fish sauce, lime juice, sugar and 3 tbsp water until dissolved, then add minced garlic and chilli.
- 4
Toss the papaya, carrot, prawns and torn herbs with most of the dressing.
- 5
Pile onto a plate and finish with crushed peanuts, fried shallots and the rest of the dressing.
Tips and questions
- How is it different from Thai som tam?
- Gỏi đu đủ is tossed, not pounded, has lots of fresh herbs and usually prawns or pork, and is less fiery.
- What if I can’t find green papaya?
- Use firm kohlrabi, jicama or a mix of carrot and cucumber for a similar crunch.
- Can I prepare it in advance?
- Keep the shredded papaya, dressing and toppings separate in the fridge and toss just before serving.
Enjoy your meal!
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