Ingredients
1 Lg green papaya (4-5 lbs)
1 1/2 lb carrots
~30 shrimp
Water
3 Tbsp vinegar
optional - Black pepper, green onion, cilantro
Fish Sauce:
1 c fish sauce
2 c water
3/4 c sugar
1/2 Lime
Preparation
Grate papaya and carrots. Cover in water and vinegar. Put in refrigerator for 24 hours. Put in strainer to drain until dry. Do not squeeze. Cook and cool shrimp. Mix all together. For sauce - Bring all ingredients except lime to a boil. Turn off heat, let cool. Squeeze in the 1/2 lime. Drizzle over the papaya salad. Vary the sauce according to taste.
