Cambodian Green Papaya Salad

• 6 medium shallots, sliced very thinly
• 1 cup canola oil
• 1/2 medium green papaya
• 1/2 cup carrot, shredded
• 1 cup Thai basil, mint, and cilantro, leaves only
• 3 tablespoons fresh lime juice
• 2 teaspoons sugar
• 1 teaspoon fish sauce
• 2 teaspoons shallot oil - see below
• 1/2 tablespoon garlic, pounded
• 1/2 tablespoon fresh red chili, pounded
• 2 tablespoons roasted peanuts, chopped
• Rice crackers, for serving

1. Heat the oil in a skillet over medium heat. Add shallots and fry gently stirring constantly. When the shallots start to turn a light golden brown, remove from the oil and drain on paper towels to crisp as they cool. Reserve 2 teaspoons of the oil and save the rest of the cooled shallot oil in a jar and keep in a cool place. This flavorful oil can be stored for 1 month. (Great to use in salad dressings and marinades.) You may also skip this step and used store-bought fried shallots.
2. Peel the papaya. Be prepared – the skin is tough. Hold the fruit at a 45 degree angle. Push a zester down, applying strong pressure; shred the fruit in long, even strokes. (You may also shred the papaya in the food processor.) Put the papaya shreds in ice water and leave them to soak for 15 – 20 minutes. Drain well.
3. Place drained papaya, carrots, and the herbs in a bowl. Toss well with your hands. In a small bowl place lime juice, sugar, fish sauce, shallot oil, chili and garlic mix. Stir well to dissolve. Pour into salad mix and toss well. Heap on 4 plates, sprinkle with shallots and peanuts, and garnish with additional herbs, if desired. Serve with rice crackers.