I have been watching Poh’s Kitchen, and I really like how she is able to come up with recipes of things she have tried from different regions and countries. When I first saw this episode of Poh’s Kitchen on the road last year, I was super excited, because she went to Singapore! I was really thrilled (:
She made this amazing green papaya salad which made the mr and I drive out to Footscray Market to get the ingredients immediately. It’s almost like the Thai version of the papaya salad but she mashed an avocado which acted as a dressing that made the dish creamy and appetizing at the same time! Asian fruit salads are one of my favourites, when you have a bite, there is an explosion of different flavours. Sweet, salty, sour and spicy! This salad is exactly it!
It’s a really refreshing salad and it would go really well with any other asian dishes. I highly recommend something spicy like chilli prawn or BBQ stingray. YUM!
Green Papaya and Avocado Salad (adapted from Poh’s Kitchen On The Road)
1 cup (250ml) vegetable oil
1/3 cup ikan billis
2 cups green papaya or paw paw, shredded (see note)
2 tomatoes, roughly chopped
½ cup mint leaves, torn
½ cup picked coriander leaves
4 spring onions, green and white parts, sliced finely
1 long red chilli, seeds removed, finely chopped
1/2 of an avocado, mashed
1 clove garlic, finely chopped
3 teaspoons tamarind paste
3 teaspoons fish sauce
2 tablespoons caster sugar
3 tablespoons freshly squeezed lime juice
1. Heat vegetable oil in a small saucepan over a medium to high heat. Deep fry the ikan blilis and dry them on a kitchen towel.
2. To make the dressing : combine chilli, avocado, garlic, tamarind, fish sauce, sugar and lime juice in a bowl and mix with a fork until nicely combined. Check the balance of the dressing and adjust accordingly adding fish sauce for saltiness, sugar for sweetness and lime juice for acid.
3. In a large mixing bowl combine the prepared papaya, tomatoes, mint, coriander, spring onions and dressing and toss very gently with your hands until just combined.
4. Sprinkle the deep-fried ikan billis over the top and serve immediately.
Note : To peel the green papaya (or paw paw), deseed and use one of those Asian peelers with the shredding attachment to shred the papaya to thin pieces. Alternatively, you could cut them into long matchsticks (about 10cm long) using a sharp knife. Try not to use a grater, as it might bruise the papaya and will become very watery.