Serves 2
asparagus 200g
green papaya 150g, peeled and thickly grated or julienned
melon seeds 2 tbsp, dried
basil leaves a handful, roughly torn
glass noodles 50g, soaked in warm water (try Blue Dragon available at gourmet stores)
THE DRESSING
fresh coconut water 60ml
lime juice 2 tsp
rice vinegar 1 tsp (try Cirio available at gourmet stores)
sugar 1 tsp
red chilli 1, deseeded and finely chopped
THE GARNISH
oil for deep frying
onion 1 medium, sliced
chives 4 tbsp, chopped
Heat the oil in a wok and fry the onion for the garnish until golden brown. Remove with a slotted spoon onto paper towels to drain the excess oil. Keep aside.
Boil water in a pan and blanch the asparagus for a minute or two. Once it has cooled, make long strips with a potato peeler. In a mixing bowl, combine the asparagus, papaya, 1 1/2 tbsp melon seeds and basil leaves. Drain the glass noodles, and add to the asparagus mixture. Mix well.
In another bowl, whisk together all the ingredients for the dressing till the sugar dissolves. Toss the salad with the dressing and chill in the fridge for 20-30 minutes, allowing the flavours to get absorbed. Garnish with remaining melon seeds, fried onions and chives.