INGREDIENTS 1 cup shredded green papaya 1 cup shredded banana blossoms 2 limes 1 pinch each salt, pepper, sugar 1 tsp minced garlic 2 tsp minced shallots 2 tsp minced spring onion (green onion would work fine) 1 tsp red chili oil ⅓ lb chicken breast, cut into VERY thin slices (as thin as you can manage) 1 cup shredded carrot 1 cup shredded green mango ⅔ cup chopped lotus stem {this should come pre-cooked, to a degree} 1 small red (spicy) chili, sliced into long, thin pieces ⅓ cup peanuts, coarsely crushed 1 cup fresh mint leaves Dressing 3 Tbsp soy bean oil {or other lightly flavored oil} 1 Tbsp sugar 2 tsp lime juice 2 tsp minced garlic 2 tsp soy sauce ½ tsp red red chili paste {optional} 1 tsp fish sauce 1 pinch salt INSTRUCTIONS Combine the shredded green papaya and shredded banana blossoms in a large bowl with ice water, juice of two limes, and a pinch of salt. Stir to combine, and let sit for 15 minutes while you prepare the rest of the recipe. Prepare the marinade for the chicken by combining the salt, pepper, sugar, garlic, shallots, and spring onion with the red chili oil. Mix in with the chicken, and let sit for 5 minutes before cooking over medium heat in a frying pan. Remove from the pan and set aside when done. In a large bowl, combine the carrot, green mango, lotus stem, chili, peanuts, mint leaves, cooked chicken, and green papaya/banana blossoms {after you squeeze excess liquid out}. Combine all the ingredients for the dressing, and taste to see if you need more sugar, salt, or lime. Toss together with the salad to coat everything. Serve with puffed rice cakes, if you want!
