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Ingredients

• 1 bulbs garlic, peeled
• 2 chillies
• 75 g palm sugar
• 100 ml fish sauce
• 150 ml water
• 2 limes, juice only

• 1 small Chinese cabbage
• 4 red shallots
• 1 Lebanese cucumber, (a short dark green 'ridge' variety of cucumber)
• 1 firm red papaya, seeds removed
• 1 chilli, finely sliced
• 1/4 bunches coriander, finely chopped
• 1/4 bunches mint, finely chopped
• 1/4 bunches Vietnamese mint, finely chopped
• handful coconut
• handful bean sprouts
• 4 tbsp shallots, fried in vegetable oil until crisp
• 50 g roasted peanuts
• 2 tsp sesame seeds
• 10 sesame rice crackers

Description

Gary Mehigan’s Cabbage, Shallot, Cucumber And Papaya Salad With Nuoc Nam (fish Sauce) Would Make An Interesting Addition To A Buffet Table

UK TV