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Ingredients Jump to Instructions ↓

  1. 3/4 cup fresh lime juice

  2. 4 tablespoons plus 1 teaspoon Thai fish sauce

  3. 1/3 cup minced shallot

  4. 5 Thai bird chiles or serrano chiles, seeded and finely chopped

  5. 4 1/2 tablespoons coconut -palm sugar or golden cane sugar

  6. 2 teaspoons minced garlic

  7. 2 pounds large shrimp , peeled and deveined

  8. 2 medium-large green papaya s, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds)

  9. 2 carrot s, peeled and shredded or julienned

  10. 2 tablespoons chiffonade fresh mint leaves

  11. 1 tablespoon chopped fresh cilantro leaves, plus

  12. 1/3 cup leaves, for garnish

  13. 1/2 cup finely chopped peanut s, for garnish

Instructions Jump to Ingredients ↑

  1. In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend. Reserve ½ cup of dressing to marinate shrimp. Marinate the shrimp in ½ cup dressing for 20 to 30 minutes. Drain the shrimp from the marinade. Steam the shrimp until just cooked through, about 4 to 6 minutes. Adjust seasoning, if necessary. In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Serve the shrimp on top of the papaya salad. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.

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