1 small green papaya, 500g, peeled, halved and seeded
200g cooked (grilled) salmon flaked
small handful each of mint leaves, Vietnamese mint, Thai basil and coriander leaves
1 tbsp roasted peanuts, crushed
1 tbsp fried shallots
1 fresh chilli, thinly sliced
2 cloves garlic sliced
Nuoc cham dressing
1/4 cup fish sauce
1/2 cup sugar
1/2 cup water
1-2 bird’s eye chillies, seeded, finely chopped
On a black sesame rice cracker
Prepare Salmon by grilling, letting cool and flake
Cut the papaya into fine matchsticks. Grate carrot and put both into a bowl of salted water and put in fridge.
In a small pan over a medium heat mix together the water and sugar until sugar is dissolved. Bash together garlic and chilli with pestle and mortar or chop together to real ease oils of chilli and garlic. Add 1/4 cup fish sauce, turn up heat and bring to the boil. Add the chilli and lime juice to taste. Set aside.
Put sesame rice cracker in fridge for 40 seconds.
Get papaya and carrot from the fridge and drain. Get salad dish, add spoonful of dressing and add small amount of green papaya and carrot, mix well. Continue until you have enough and all is covered with dressing. Toss with flaked salmon, Vietnamese mint and Thai basil. Check seasoning and place on rice cracker to serve.
Top with crushed peanuts, fried shallots and sliced chilli!