Green Papaya Salad with Beef Jerky

By MC042561

www.danangcuisine.com/2013/04/recipe-71-goi-u-u-bo-kho-green-papaya.com

Ingredients

• For Salad:
• 500 g green papaya, shredded
• Shredded carrots
• Roasted peanuts
• White vinegar, chili sauce
• Shredded beef jerky
• For dried beef liver:
• 250 g (0.55lb) beef liver, cut into 1-inch cube
• 1 tsp minced garlic
• 1 tbs minced shallot (or spring onion, white part only)
• 3 tbsp soy sauce
• 1 tsp five spice powder
• 1 tbsp sugar
• 1/2 tsp ground pepper
• 1/2 tsp chicken stock (optional)

Preparation

Step 1

In a large bowl, combine the liver, garlic, shallot, soy sauce, five-spice powder, sugar, pepper, chicken stock. Mix well and let marinade for at least 2 hours or overnight in the fridge

In a pan or a wok on medium-high heat, add in 1 tbsp vegetable oil and stir-fry the marinated liver for 2-3 minutes until it is no longer pink and gets firmer.

Remove the liver cubes individually into a baking pan lined with aluminum foil. Keep the left-over sauce in the pan.

Bake the liver cubes in a preheated over at 150 degrees C/300 degrees F for 45 minutes. Rotate the cubes on all sides after every 10 minutes to hep it dehydrate faster.

Liver turns dark color when it is dehydrated. Let cool and slice into smaller pieces.
To make salad dressing, add 1/2 cup water into the left-over sauce, plus 2-3 tbsp soy sauce to taste. Then simmer on low heat for 1-2 minutes.
To assemble the salad, squeeze water off the shredded green papaya and place on a serving plate. Add some shredded carrots, fresh mint leaves, dried liver, beef jerky and roasted peanuts. Add 1-2 tbsp of the sauce and chili sauce. Serve with a drizzle of white vinegar or lime juice.