Papaya Shrimp And Soba Salad Recipes

Steps:

• In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
• Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
• In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
• To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

Steps:

• Preparing the Shrimp
• Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
• Preparing the Papaya
• Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
• Finishing the Salad
• Rinse the lettuce leaves and pat dry with paper towels.
• Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
• Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
• Stir the milk into the mayonnaise to thin it.
• Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

Steps:

• In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
• In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
• Pour the dressing over the rice mixture and toss well to coat.
• Chill for 1 hour.
• To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
• Note: the spicy-ness of this salad depends completely on the picante/salsa that you choose, because otherwise it does not contain any particularly spicy ingredients. Ancho chile powder is not very spicy at all - rather, it's smokey - so if you don't want it spicy, don't use picante/salsa that's too spicy for you.

Steps:

• To make the dressing, whisk together all ingredients until well combined. Set aside.
• To make the omelet, whisk the eggs, half-and-half, sugar, soy sauce, and salt together in a bowl. Place a nonstick sauté pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard the excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture and oil to make the second omelet. Once cool, thinly slice the omelets. Refrigerate until ready to serve.
• To prepare the shrimp, butterfly the shrimp as follows: With a paring knife, make a cut along the underside of the shrimp, being careful not to cut through them entirely (the shrimp should lie flat but still remain in one piece). Press down lightly on the shrimp so they lie flat, then thread one shrimp onto each skewer.
• Add the salt to a large pot of water and bring to a simmer. While the water is simmering, prepare an ice bath. Add the shrimp to the simmering water and cook until they are cooked through, about 90 seconds (they turn pink and are no longer translucent). Transfer the shrimp to the ice bath. Once they're cool, drain, pat dry, and season with a pinch of salt.
• To assemble the dish, in a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Prepare an ice bath and place a large pot of water over high heat to bring to boil. Add the noodles and cook following the package instructions. Remove the noodles from the water and submerge in the ice bath. Drain well.
• Divide the noodles among 4 plates and top each with 2 tablespoons of the dressing. Place one-fourth each of the crabmeat, lettuce, tomatoes, ham, cucumber, carrots, shrimp, omelet, and wakame in small piles on the noodles to form a circle. Sprinkle the pickled ginger over the salad, then drizzle another 2 tablespoons of dressing over the top. Garnish with the black sesame seeds and shredded nori.

Steps:

• Arrange the lettuce leaves on a large platter.
• In a large bowl, combine shredded cabbage, papaya slices and tomatoes (reserving a few slices of tomatoes and papaya for garnish).
• Spread this mixture over the lettuce on the platter and sprinkle with mushrooms, shrimp and hazelnuts.
• Decorate with reserved tomatoes and papaya and slivers of Chile peppers.
• In a small bowl, mix together lime juice, fish sauce, sugar and green onions.
• Stir until sugar is dissolved.
• Pour this dressing over the salad and refrigerate until ready to serve.

Steps:

• Bring a large pot of water to a boil. Add soba noodles; cook in the boiling water until tender, about 6 minutes. Drain and transfer to a large bowl.
• Pour 1/2 cup chile dressing over noodles; mix thoroughly. Cover bowl with plastic wrap and place in the refrigerator.
• Combine green papaya, green onions, string beans, cherry tomatoes, 1 teaspoon black sesame seeds, cilantro, and red pepper flakes in a bowl. Pour in remaining 1/2 cup chile dressing; mix thoroughly. Refrigerate until flavors combine, 15 to 20 minutes.
• Divide noodles among serving plates. Spoon papaya mixture on top. Garnish with remaining 1 teaspoon sesame seeds and sriracha sauce.

Steps:

• In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
• Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

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.