Name: Green papaya, mango and coconut slaw
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 green mangoes, cut into julienne on a mandolin; 2 green papaya, cut into julienne on a mandolin; 1 cup coarsely torn coriander, plus extra, to serve; 90 gm (½ cup) coarsely grated fresh coconut; 25 gm (¼ cup) dried shrimp (see note), soaked in water for 10 minutes; 4 red shallots, thinly sliced; 2 kaffir lime leaves, cut into julienne; Tamarind dressing; 40 gm tamarind pulp (see note); 100 gm light palm sugar; Juice of 2 limes, or to taste; 40 ml fish sauce, or to taste

Ingredients

2 green mangoes, cut into julienne on a mandolin

2 green papaya, cut into julienne on a mandolin

1 cup coarsely torn coriander, plus extra, to serve

90 gm (½ cup) coarsely grated fresh coconut

25 gm (¼ cup) dried shrimp (see note), soaked in water for 10 minutes

4 red shallots, thinly sliced

2 kaffir lime leaves, cut into julienne

Tamarind dressing

40 gm tamarind pulp (see note)

100 gm light palm sugar

Juice of 2 limes, or to taste

40 ml fish sauce, or to taste

Method

Main

1.For tamarind dressing, soak tamarind pulp in 80ml boiling water to soften (5 minutes). When cool enough to handle, squash pulp with your fingers into the liquid to dissolve as much as possible, then pass through a coarse sieve (discard solids). Pound palm sugar until smooth with a mortar and pestle, add lime juice, fish sauce, tamarind water and 80ml water, stir to dissolve sugar, season to taste and set aside.

2.Combine remaining ingredients in a large bowl, add tamarind dressing, toss to coat and serve within an hour scattered with coriander.

Styling by Lisa Featherby

Styling by Emma Knowles