Papaya Salad

Green Mango, Grapefruit, Caramelized Fish Sauce, and Fried Shallots

Chef Donny Sirisavath of Khao Noodle Shop | Dallas

Adapted by StarChefs | December 2021

INGREDIENTS:

Caramelized Fish Sauce:
1 ½ cups sugar
1 ½ cups fish sauce
2 tablespoons padaek (unfiltered fish sauce)
4 tablespoons toasted rice
1 to 3 tablespoons dried Thai chile flakes
1 to 2 whole shallots, peeled and diced
1 green onion, thinly sliced

To Assemble and Serve:
1 unripe green mango, peeled and shredded
1 unripe papaya, peeled and shredded
4 to 6 dried shrimps
4 to 6 small dried anchovies
1 Texas grapefruit, peeled and chopped
5 to 6 pumpkin seeds
Microgreen salad mix
Green onion, sliced
Fried shallots
1 to 2 fresh Thai chiles, sliced

METHOD:

For the Caramelized Fish Sauce:
In a small pot, stir together sugar and fish sauce. Place over medium-high heat then reduce heat to low and stir until sugar is dissolved. Remove from heat and let cool 2 minutes. Add padaek, toasted rice, and chile flakes and stir thoroughly to combine. Add shallots and green onion. Adjust seasoning to taste. Reserve at room temperature.

To Assemble and Serve:
Toss together mango and papaya. Drizzle with 2 to 3 tablespoons Caramelized Fish Sauce. Transfer to a serving plate and garnish with remaining ingredients.

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