Papaya & Mango Salad with Seafood

Papaya & Mango Salad with Seafood

This salad was inspired by a dish I had while dining at a restaurant called Phó Appétit . I went straight to the grocery store afterward to buy the ingredients and try and make it at home. That evening, I made my first attempt and we loved it very much, more than the one I ordered.

I’ve made it again recently and here is my take on Green Papaya &  Mango Salad with Seafood ញុំាល្ហុងនឹងស្វាយខ្ចីជាមួយគ្រឿងសមុទ្រ (Ngorm Lahong & Svay Kjey Jear Muy Kroeung Samot).

Note: I’ve tried it with pork (grilled & steamed) and it taste just as good.

Ingredients

Ingredients
1 cup of shredded papaya
1 cup of shredded green mango
¼ cup of shredded carrots (optional)
10-12 sprigs of mint, chopped reserve some for garnish (use more if you like mint)
10-12 shrimps, peeled & devein
8-10 fresh squids, cleaned and cut into pieces (you can use frozen squid as well which has already been cleaned and cut)
2 cup of water
1 tablespoon vinegar (white or rice)
1 tablespoon sugar
a pinch of salt
1 tablespoon peanuts, crushed

Vinaigrette
2-3 chilies, finely sliced (I used green chilies here.)
2 tablespoons fish sauce
1 tablespoon rice vinegar or distilled white vinegar
1 tablespoon lime juice ( I used the pulp too!)
2 teaspoons sugar

Method:
Combine vinaigrette and set aside.

Next you are going to poach the shrimp and squid. In a pot/wok mix 2 cups of water, vinegar, sugar and salt. Stir to disolve and add the shrimp and squid.  Bring it to a boil. As soon as it boils, turn off heat completely. Allow it to sit for several more minutes then rinse in cool water and set aside.

In a salad bowl add shreded papaya, mango, carrots, mint, shrimp and squid. Pour vinaigrette and toss them all together. Taste and adjust accordingly.

To serve arrange on a plate and sprinkle some crushed peanuts. Garnish with a few sprigs of mint.