Put all ingredients for the dressing together and shake well. Leave to stand.
Cook the quail eggs by putting them into cold water and bring to the boil. Leave to cook for three minutes for a firm egg.
Cut the sjalot and red chili,
Clean the papaya en cut into very thin strips. Our papaya was far from green, but the salad worked really well with the riper version of the papaya as well. And I am not even a big papaya fan at all.
Add the shalot, red chili and the papaya together in a bowl and put a part of the dressing over it.
Before serving put the salad into a bowl and add the various herbs. Tear large leaves into smaller pieces. Sprinkle with the fried onions and serve with the salmon, the quail eggs and the extra dressing on the side