MEAT-FREE THAI PAPAYA SALAD
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400 grams HARVEST GOURMET® Chargrilled Pieces
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400 grams Corn oil, for frying
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500 grams Green papaya, julienned
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375 grams Carrot, julienned
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30 pieces Cherry tomatoes, halved
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150 grams Crushed peanuts
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320 milliliters Rice vinegar
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180 grams Gula Melaka, chopped
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4 grams Light soy sauce
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12 grams Red chilli padi, chopped
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100 milliliters Fresh lime juice
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100 grams Crushed peanuts
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50 grams Coriander leaves
Preparation
1
In a frying pan, shallow fry HARVEST GOURMET® Chargrilled Pieces in corn oil, set aside.
2
For Dressing, combine all ingredients together in a container, mix well.
3
In a bowl, combine papaya, carrot, cherry tomato and crushed peanuts together. Toss in the dressing and mix till well combined. Top with HARVEST GOURMET® Chargrilled Pieces.
4
Garnish with crushed peanuts and coriander leaves. Serve.
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