food Thai green papaya salad with trout serves 4 ingredients 1 kg green papaya (or green mango) 400g cooked trout or prawns, peeled (or poached, shredded chicken, or roasted, sliced duck) 70g roasted peanuts, roughly chopped 6 spring onions, green bits shredded 400g cherry tomatoes, halved handful of fresh Thai basil leaves, torn dressing 1 large red chilli, finely diced 2 garlic cloves, peeled and grated 1 tbsp palm sugar, grated, or brown muscovado sugar 4 tbsp lime juice 4 tbsp fish sauce 1 tbsp toasted sesame oil 3 tsp rice-wine vinegar 1 tbsp palm sugar, grated, or brown muscovado sugar 4 tbsp lime juice 4 tbsp fish sauce 1 tbsp toasted sesame oil 3 tsp rice-wine vinegar n To make the dressing, combine all the ingredients together and stir them until the sugar has dissolved. n peel the skin off the papaya carefully. Use the shredding attachment on a mandolin to grate it, or cut it into sections and place these through the shredder of a food processor. If using a mango, be sure to avoid the stone. n Combine the salad ingredients with the dressing, reserving some of the peanuts to sprinkle on top.