WEEKDAYS 1e|12c|p

Green Papaya Salad with Deep Fried Watercress

Daphne Oz
Servings: 4
1 to 30 min

A fun summer salad!

  • Ingredients
  • step-by-step directions
Green Papaya Salad with Deep Fried Watercress
  • For the Salad:
  • 1 Green Papaya (shredded)
  • 1 Jicama (shredded)
  • 1 Green Apple (shredded)
  • 1/4 cup Peanuts
  • 1 Red Chile such as Fresno (sliced)
  • 1/2 bunch Cilantro (leaves only)
  • 4 Scallions (sliced)
For the Dressing:
  • 1/4 cup Extra Virgin Olive Oil
  • Juice of 1 Lime
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
For the Fried Watercress:
  • 1 cup All-Purpose or Rice Flour (plus another 1/2 cup to dredge)
  • 2 teaspoons Baking Powder
  • 1 cups Ice Cold Water
  • 1 teaspoon Salt
  • 2 heads Watercress (trimmed and pulled apart)
  • 1/4 cup Sriracha hot sauce
  • For the Salad: Combine the green papaya, jicama, green apple, peanuts, cilantro, red chiles, and scallions in a large bowl.
  • For the Dressing: Combine the rice vinegar, juice of the lime, sugar, and salt in a small bowl. Whisk in the olive oil until emulsified. 
  • For the Fried Watercress: Heat an inch of oil in a cast iron skillet to 325F.
  • Whisk together the flour, baking powder, and salt. Slowly whisk in the ice cold water. Add the Sriracha and whisk to incorporate. The batter may seem a bit lumpy. Dip into the batter, and fry until batter crisps, about 15 seconds. Drain on a paper towel lined plate.
  • Pour the dressing over the salad and toss everything to coat. Divide the salad on 4 plates and top each of the mounds of salad with fried watercress.
rate this recipe

Latest Recipes