Papaya Salad - cooking recipe

Ingredients

None None oil, for shallow-frying
5 None shallots, finely sliced
1/2 cup cashews
1 1/4 lb papaya, peeled, finely shredded
1/4 cup fresh Thai basil leaves, plus extra for garnish
1 tbsp fresh mint leaves, plus extra for garnish
6 None spring onions, sliced into batons
2 None Thai bird's eye chilies, bruised, finely sliced
None None FOR THE DRESSING
1 None lime, zested and juiced
2 tbsp fish sauce
1 tbsp sugar
2 tsp soy sauce
3 cloves garlic, minced

Preparation

Heat oil in a small saucepan over high heat. Fry shallots for 1-2 mins, until golden. Remove with a slotted spoon and drain on paper towels. Fry cashews for 10-20 seconds, until golden. Drain on paper towels then roughly chop.
In a large bowl, combine cashews, papaya, herbs, spring onions and chilies. Set aside.
Whisk together all ingredients for dressing. Pour over salad and toss to combine. Serve topped with extra herbs and fried shallots.