•  1 green papaya, peeled and shredded
•  1 cup cooked crab meat+
•  12 cooked medium prawns (shrimp), peeled and halved lengthways
•  1 cup pickled carrot
•  1 Lebanese cucumber, thinly sliced
•  1 cup coriander (cilantro) leaves
•  1 cup basil leaves
•  1 cup mint leaves
•  1 small red chilli, sliced
•  ½ cup (125ml) nuoc cham
•  ½ cup fried shallots++

  Place the papaya, crab meat, prawn, carrot, cucumber, coriander, basil, mint and chilli in a bowl and toss to combine. Spoon over the nuoc cham and gently toss to combine. Sprinkle with the shallots to serve. Serves 6–8.
+ Cooked crab meat is available fresh or frozen from fishmongers.
++ Fried shallots, which are actually fried eschalots (French shallots), are used to add crunch to salads and soups in Asian cooking. They’re available from the Asian section of supermarkets and Asian grocers.