Green Papaya Salad

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Dressing:
1 tsp fish sauce
2 tsp sugar
1/4 cup lemon juice
2 garlic cloves, pressed
3 red Thai chile, sliced thin

Salad:
1 lb green papaya, seeded, peeled, and julienned
1/4 cup cilantro, chopped
1 oz. peanuts, roasted, unsalted and chopped
1/4 cup spearmint, julienned
1/4 lb prawns, peeled, deveined, and split in half

Combine dressing ingredients in a small bowl; whisk together and set aside.

Julienne the papaya; cut into 2 inch pieces, slice to about 1/8 inch thick and then julienne.

Place papaya in a large bowl; add cilantro, peanuts, spearmint and toss until well mixed. Lay the prawns over the top. Pour dressing over the salad and serve immediately with 2 serving spoons.

From the Chile Peppers 2017 calendar by Larry Noggle.