Green Papaya Salad With Prawn And Pork Goi Du Du Tom Thit Recipes

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GREEN PAPAYA SALAD

Shredded green papaya is paired with Vietnamese coriander and a garlicky lime-and-chile dressing in this refreshing salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6



Green Papaya Salad image

Steps:

  • Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.
  • Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.

1 fresh red Thai chile, finely chopped
2 tablespoons Asian fish sauce
2 tablespoons sugar
Juice of 1 lime
2 pounds green (unripe) papaya, peeled and seeded
12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus sprig for garnish

GREEN PAPAYA SALAD

Provided by Bobby Flay

Categories     side-dish

Time 30m

Number Of Ingredients 11



Green Papaya Salad image

Steps:

  • Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

8 ounces string beans
3 plum tomatoes
1/2 cup roasted, unsalted peanuts
2 large green papayas (1 pound each) peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon minced garlic
2 teaspoons red pepper flakes
1/4 cup roughly chopped cilantro leaves

GREEN PAPAYA SALAD WITH SHRIMP

Categories     Salad     Herb     Quick & Easy     Lunch     Papaya     Peanut     Shrimp     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11



Green Papaya Salad with Shrimp image

Steps:

  • In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
  • Make dressing:
  • In a large bowl whisk together dressing ingredients until sugar is dissolved.
  • Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
  • Serve salad sprinkled with peanuts.

1/4 pound small shrimp (about 9), shelled
For dressing
1 large garlic clove, forced through a garlic press
3 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon sugar
1 small thin fresh red or green Asian chili (1 to 2 inches long) or serrano chili, or to taste, seeded and chopped fine (wear rubber gloves)
3/4 pound green papaya, peeled, seeded, and coarsely shredded, preferably in a food processor (about 3 cups)
1 carrot, shredded fine
1/3 cup fresh coriander leaves, washed well and spun dry
2 tablespoons roasted peanuts, crushed

GREEN PAPAYA SALAD

In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Categories     quick, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12



Green Papaya Salad image

Steps:

  • In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
  • Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
  • Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

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