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Green Papaya Salad

From the restaurant: Razz’s Restaurant and Gallery



4 ounces pork loin (chopped)
4 ounces shrimp (clean and chopped)
1 ½ teaspoon chili paste
1 teaspoon garlic (peeled and chopped)
1 medium sized carrot (julienne)
1 medium sized onion (julienne)
1 stock of celery (julienne)
2 limes (juiced)
4 tablespoons palm sugar or honey
2 tablespoons lemongrass paste or 3 tablespoons lemongrass syrup
If syrup is used omit palm sugar/honey
3 tablespoons tamarind juice
3 tablespoons light olive oil
4 cups unripe papaya (peeled and cleaned, julienne)
1 ½ teaspoons cilantro (finely chopped)
1 ½ teaspoons basil (finely chopped)
1 ½ teaspoons mint (finely chopped)
1 ½ teaspoons parsley (finely chopped)
1 medium sized firm tomato (diced)
¼ cup green bean vermicelli noodles
Salt and Pepper to taste
Olive oil


Do Ahead:
Soften vermicelli noodles in hot water


In a sauce pan, sauté the chopped pork and chopped shrimp in 1 teaspoon olive oil. Add the chili paste, garlic and julienne vegetables to pan. Stir over medium heat. Add tamarind juice, lime juice, lemon grass paste (or syrup), palm sugar and 3 more tablespoons of olive oil. Transfer the warm ingredients to a mixing bowl. Add the julienne papaya, cilantro, basil, mint and parsley to bowl. Toss together. Add the softened green bean vermicelli noodles. Season to taste with salt and pepper.




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