Green Papaya Salad with Chicken or Shrimp

Step 1: Dressing ... I like to make the dressing first, so it can set 15 minutes or so before using. Now, if you have a motar and pestal - this is the classic way of making this. Me, I use a food processor. So much easier. Add the scallions, jalapeno, and garlic to the food processor; and pulse a couple of times. Add the tomatoes and pulse a couple more times. YOU do NOT want this a puree, just a rough chop. Transfer to a small bowl; and, add the lime juice, shrimp paste, sugar to taste, and fish sauce. I go easy on the fish sauce ... taste, and add accordingly. Mix everything together. Add a drizzle of canola oil, just to bring everything together. Taste and adjust accordingly. You may want a pinch more sugar, or a bit more of the fish sauce. Then, refrigerate for 15 minutes until ready to use - 15 minutes is perfect.

Step 2: What is a Green Papaya ... Now, there are a few varieties of papaya; but, basically - it is an unripened papaya. To shred these, I love a kiwi shredder; which is available at many kitchen stores - under $10; but, you can also cut the papaya by hand; or, use a mandolin or food processor. It is NOT like the ripe orange fleshed mango - they are firm, and almost like the texture of a cucumber.

Step 3: Shrimp or Chicken ... For this particular recipe, I usually get pre-cooked shrimp or a rotisserie chicken; simply chop and add to the dish. But you could always cook your own. I pretty much use what is on sale.

Step 4: Salad ... Add the papaya, carrots, shrimp or chicken, mint, cilantro; and, half of the peanuts to a large bowl and, toss to combine. Then, add the dressing to the salad mix and mix.

Step 5: Plate and Serve ... Plate the salad; and top with the remaining peanuts. Garnish with cilantro and a squeeze of fresh lime juice.

Step 6: Serve and ENJOY!