Last night's salmon variant - green papaya som tum... Salmon cooked sv in 115F bath to core 102F in fish sauce, soy and sweet soy sauces, then torched.
The green papaya was good, but I'd kill for green mango (which doesn't exist here). I'm still trying to figure how to get my dried shrimp light and crispy like I've had in Thailand. Most instructions I read are to rinse the dried shrimp, then dry fry over medium heat for about 5 minutes... it comes out ok, but the shrimp are still a little dense for my taste. I've also tried soaking for 10-15 minutes then the medium heat dry fry.... I wonder if it would be better to soak then do a high heat dry fry?
