This is a beautiful fresh crisp salad that is ideal for serving with duck featured in our Midsummer Day’s Feats story. Green paw paws and bamboo shoots can often be found at the farmers’ markets and Asian grocery stores when in season.
Ingredients
500g green pawpaw
500g fresh bamboo shoot
Dressing:
4 garlic cloves
1 red chilli
1 tablespoon palm sugar
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon water
Method
Peel pawpaw then grate into long thin strips.
Remove green outer leaves from bamboo then boil in salted water for about 30 minutes. Replace with fresh water and boil for another 30 minutes or until the bamboo shoots are tender enough to pierce with a skewer. Cut into strips that resemble the pawpaw.
Finely chop garlic and chilli. Heat water, sugar and fish sauce until it becomes syrupy then add chilli, garlic and lime juice to the syrup and cool.
To serve, toss the vegetables in enough dressing to just coat them.
This recipe was supplied by Peter Wolfe for Pebbles + Pomegranate Seeds
To find out more about the Sunshine Coast’s regional growers and producers and cooking schools visit:
