Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots | Serious Eats : Recipes


  • 1/3 cup fried shallots, for garnish
  • ¼ cup roasted peanuts, finely chopped, for garnish
  • 2 tablespoons shallot oil or canola oil
  • ¾ cup flavored fish sauce
  • ½ cup pickled carrots
  • 2 celery stalks, thinly sliced
  • ½ English cucumber, halved lengthwise and thinly sliced crosswise into half moons (about 1 cup)
  • + 2 more ingredients
    • 6 ounces medium-firm tofu, patted dry and cut into 3- by 3-inch squares, ¼-inch thick
    • 2 cups canola oil

1 In an 8-inch frying pan, heat the canola oil over high heat to 350°F on a deep-frying thermometer. When the oil is ready, carefully add the tofu slices and fry, turning once, for 15 minutes, until golden brown on both sides. Using a slotted spoon, transfer the tofu to paper towels to drain. Whe...

View full recipe at SpringPad


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