Crab and Green Papaya Salad with Lime and Chili Pepper Dressing

Ingredients:
Dressing:
1 cup lime juice
1/2 cup fish sauce
3 oz. palm sugar
1 lime, zested
1 large fresh red chili pepper, seeded and chopped finely

Salad:
1 medium green papaya
1 cup fresh mint leaves
1-2 large fresh red chili peppers
2/3 cup peanuts, roasted
10 oz. tofu
1 cup peanut (groundnut) oil for cooking tofu
2 cups bean sprouts
15 oz. crab meat

Instructions
The Dressing
Mix the lime juice and fish sauce together. Chop the palm sugar
and add it to the liquid mixture, stirring until it is dissolved.
Add the lime zest and chili pepper. Mix to combine.

To Assemble Salad
Peel and grate (shred) the papaya. Slice the mint leaves very
finely so that you have thin, long shreds. Seed and finely slice
the chili peppers. Roughly chop the roasted peanuts.

Slice the tofu into small batons. Heat the peanut oil in a deep
frying pan (skillet) or a small saucepan over a medium heat. Add
the tofu and shallow-fry until it is lightly coloured and crisp,
about 8 minutes. Remove the tofu from the oil and drain it on
absorbent kitchen paper. Combine the prepared salad ingredients,
along with the bean sprouts and crab meat, and toss in a bowl with
enough salad dressing to coat.

To Serve
Arrange tofu on plates and place the salad on top. Ladle a little
extra dressing over the salad.