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1
Wash the shrimp with salted cold water.
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2
Drain and set aside.
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3
Boil water in a medium sauce pan.
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4
When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
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5
Drain and set aside.
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6
When it's cool, julienne cut into long thin 2-inch strips.
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7
In another sauce pan, boil water.
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8
When the water is boiling, put the shrimp in and cook for 5 minutes.
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9
Drain the shrimp, split in half and set aside.
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10
Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
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11
Let it sit for 10 minutes; then rinse and drain it well.
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12
Use a cheesecloth to squeeze out the water from the shredded papaya.
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13
Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
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14
To make fish sauce dip simply combine the ingreidents listed and mix well.
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15
To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
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16
Guests can use shrimp crackers to scoop up the salad to eat.
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17
A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
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18
The rest of the preparations are the same.
