Green Papaya Salad With Grilled Prawns

Recipe Ingredients

2		Serrano chiles - thinly sliced
2		Garlic cloves - minced
1		Green, unripe papaya - peeled, shredded (large)
		(or substitute cucumbers)
1		Carrot - peeled, shredded
1/4 cup	36g / 1.3oz	Crushed fermented crab
		(or substitute dried shrimp)
1 teaspoon	5ml	Palm sugar or brown sugar
		Salt - to taste
2 tablespoons	30ml	Fish sauce
		Juice of 1/2 lime - plus
1		Lime - quartered for
		Garnish
6		Cherry tomatoes - quartered
8		Jumbo shrimp, in the shell
4		Wooden skewers - soaked in cold
		Water for 30 minutes
		Oil - for brushing shrimp

Recipe Instructions

In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside.

Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through.

Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A10 broadcast 09-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.