Quick Entrees Asian

Green papaya salad with roast duck

Name: Green papaya salad with roast duck
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Cuisine: /asian, /asian recipes
Ingredients: 1 store-bought roast duck; 1 bunch snake beans, end trimmed, cut into 3cm lengths; 1 green papaya (about 1kg), peeled, seeds removed, grated; 250g punnet cherry tomatoes, halved; 1 small red chilli, finely chopped; 1/2 cup (75g) roasted peanuts, crushed; 1/4 cup (75g) tamarind concentrate; 1/4 cup (60ml) seasoned rice wine vinegar; 1/3 cup (80ml) fish sauce; 2 1/2 tablespoons grated palm suagr; 1/4 cup (60ml) lime juice; 3 small red chillies, seeds removed, finely chopped

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15m

05m

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This delicious salad combines the delightful complementary flavours of duck, papaya, chilli and peanuts.

1 store-bought roast duck
1 bunch snake beans, end trimmed, cut into 3cm lengths
1 green papaya (about 1kg), peeled, seeds removed, grated
250g punnet cherry tomatoes, halved
1 small red chilli, finely chopped
1/2 cup (75g) roasted peanuts, crushed

Thai dressing

1/4 cup (75g) tamarind concentrate
1/4 cup (60ml) seasoned rice wine vinegar
1/3 cup (80ml) fish sauce
2 1/2 tablespoons grated palm suagr
1/4 cup (60ml) lime juice
3 small red chillies, seeds removed, finely chopped

Method

1.

Remove all the meat from the roast duck, shred into small pieces and set aside.
2.

For the Thai dressing, place all ingredients in a screw-top jar. Secure the lid and shake well until combined and the sugar has dissolved. It will keep refrigerated for 1 week.
3.

Blanch the snake beans in a pan of boiling water for 1 minute, then refresh under cold water. Drain. Transfer to a large bowl, add the green papaya, tomatoes, duck meat, chilli and half the peanuts. Pour over 1/2 cup (125ml) dressing, reserving remainder for another use, and toss to combine. Serve garnished with remaining peanuts.