Green Papaya Salad With Grilled Prawns

Recipe Ingredients

2		Serrano chiles - thinly
		Sliced
2		Garlic - minced
1		Green unripe papaya - (large)
		Peeled and shredded
1		Carrot - peeled and
		Shredded
1/4 cup	36g / 1.3oz	Crushed fermented crab - or
		Dried shrimp
1 teaspoon	5ml	Palm sugar or brown sugar
		Salt - to taste
2 tablespoons	30ml	Fish sauce
1/2		Lime - juice of
6		Cherry tomatoes --
		Quartered
8		Jumbo shrimp - in the
		Shell
		Oil for brushing shrimp
1		Lime quartered - for garnish OR substitute cucumbers

Recipe Instructions

Equipment/Prep: Soak 4 wooden skewers in cold water for 30 minutes

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.

Source:
Susan Feniger and Mary Sue Milliken

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