Cooking Index - Cooking Recipes & IdeasGreen Papaya Salad With Grilled Prawns Recipe - Cooking Index

Green Papaya Salad With Grilled Prawns

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

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 / 1.3ozCrushed fermented crab
  (or substitute dried shrimp)
1 teaspoon 5mlPalm sugar or brown sugar
  Salt - to taste
2 tablespoons 30mlFish 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

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