GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP
Provided by Ming Tsai
Categories main-dish
Time 1h35m
Yield 4 servings for each recipe
Number Of Ingredients 14
Steps:
- In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.
- SPICY GRILLED SHRIMP: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
- Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa
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
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
GREEN PAPAYA SALAD WITH SHRIMP
Provided by Mark Bittman
Categories quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
- In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1559 milligrams, Sugar 18 grams, TransFat 0 grams
ROCK SHRIMP LUMPIA WITH GREEN PAPAYA SALAD
Steps:
- To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts.
- Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside.
- Preheat the oven to 450 degrees.
- Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the cilantro and mix well.
- To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil.
- Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
- To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad.
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
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.
GREEN PAPAYA SALAD
Goui/noam - Vietnamese salads 'Goui' is any shredded vegetable served raw with mint and basil or coriander plus many of the wild herbs which are not available here in the U.S. Here Green Papaya is generaly the vegetable of choice. On the top of the dish there is cooked meat, shrimp or beef jerky. Fish sauce dip is used as dressing for the dish. You can make 'goui' with any kind of vegetables as long as you shred, wash and drain them dry before adding any dressing to it. You can use shrimp crackers to serve with the salads.
Provided by Steve P.
Categories Papaya
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash the shrimp with salted cold water.
- Drain and set aside.
- Boil water in a medium sauce pan.
- When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
- Drain and set aside.
- When it's cool, julienne cut into long thin 2-inch strips.
- In another sauce pan, boil water.
- When the water is boiling, put the shrimp in and cook for 5 minutes.
- Drain the shrimp, split in half and set aside.
- Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
- Let it sit for 10 minutes; then rinse and drain it well.
- Use a cheesecloth to squeeze out the water from the shredded papaya.
- Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
- To make fish sauce dip simply combine the ingreidents listed and mix well.
- To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
- Guests can use shrimp crackers to scoop up the salad to eat.
- A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
- The rest of the preparations are the same.
Nutrition Facts : Calories 930.7, Fat 46.7, SaturatedFat 10, Cholesterol 240.8, Sodium 2081.5, Carbohydrate 73.1, Fiber 12.8, Sugar 42.7, Protein 63
GREEN PAPAYA SALAD
This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours.
Provided by Chrissyo
Categories Lime
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a mortar, roughly pound the garlic and chillies.
- Add the beans and pound, then the shrimps and pound again until crushed.
- Add the sugar, fish sauce and lime juice and stir together.
- Add the tomatoes and press with the pestle to bruise the tomatoes.
- Add the peanuts and the papaya and stir until well mixed in.
- Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.
Nutrition Facts : Calories 765.3, Fat 19.9, SaturatedFat 2.7, Cholesterol 447.3, Sodium 6519.1, Carbohydrate 86, Fiber 14.7, Sugar 47.2, Protein 65.9
GREEN PAPAYA SALAD WITH SHRIMP
Steps:
- Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool. When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
- Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl. Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning. Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts. Toss again at the table and serve.
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