Vietnamese Paw Paw and Mango Salad


1 pawpaw

1 green mango (firm)

1 long green chilli, sliced

4 limes

¼ cup fish sauce

1 tbsp soy sauce

1 red onion

1 cucumber

toasted peanuts


spring onions

1 chicken breast, sliced

1 tbsp mirin

handful of water chestnuts

1L chicken stock

2 small blocks of palm sugar

¼ cup coriander



In a pot, poach chicken with soy sauce, mirin and chicken stock on low heat for 5 – 10 min. Finely grind dried shrimp, garlic, chillies, peanuts and mix in palm sugar and fish sauce. De-skin pawpaw and mango. Julienne papaya, mango and cucumber. Finely dice red onion, shred spring onion and add to salad bowl. Add shallots, shrimp, squeezed lime, water chestnuts, coriander and ground ingredients. Shred chicken up and place on top of salad.