Charles Phan'S Green Papaya Salad With Rau Ram, Peanuts, And Crispy Shallots

• 2 cups canola oil
• 6 ounces medium-firm tofu, patted dry and cut into 3- by 3-inch squares, 1/4-inch thick
• 1 large green papaya (about 2 pounds), peeled, halved, seeded, and finely julienned with a mandoline or sharp knife (about 5 cups shredded)
• 1/2 cup coarsely chopped fresh rau ram (Vietnamese coriander) or a mixture of spearmint and cilantro
• 1/2 English cucumber, halved lengthwise and thinly sliced crosswise into half moons (about 1 cup)
• 2 celery stalks, thinly sliced
• 1/2 cup
• 3/4 cup
• 2 tablespoons
• or canola oil
• 1/4 cup roasted peanuts, finely chopped, for garnish
• 1/3 cup
• , for garnish

1. In an 8-inch frying pan, heat the canola oil over high heat to 350u0b0F on a deep-frying thermometer. When the oil is ready, carefully add the tofu slices and fry, turning once, for 15 minutes, until golden brown on both sides. Using a slotted spoon, transfer the tofu to paper towels to drain. When cool, cut into into strips 1/4 inch wide.
2. In a large bowl, combine the papaya, rau ram, cucumber, celery, carrot, and tofu strips. Pour the flavored fish sauce and shallot oil over the top and toss to coat evenly. Transfer to a serving platter and garnish with the peanuts and shallots. Serve immediately.

canola oil, green papaya, fresh rau ram, cucumber, celery stalks, canola oil, peanuts

Taken from www.seriouseats.com/recipes/2013/01/charles-phans-green-papaya-salad-with-rau-ram.html (may not work)