| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Niger | 4 | Servings | |
INGREDIENTS
| 2 | Serrano chiles, thinly | |
| sliced | ||
| 2 | Cloves garlic, minced | |
| 1 | Green unripe papaya, peeled | |
| & shredded or substitute | ||
| cucumbers | ||
| 1 | Carrot, peeled and shredded | |
| 1/4 | c | Crushed fermented crab, or |
| dried shrimp | ||
| 1 | t | Palm sugar or brown sugar |
| Salt, to taste | ||
| 2 | T | Fish sauce |
| Juice of 1/2 lime | ||
| 6 | Cherry tomatoes, quartered | |
| 8 | Jumbo shrimp, in the shell | |
| Oil for brushing shrimp | ||
| 1 | Lime quartered, for garnish |
INSTRUCTIONS
Equipment/Prep: Soak 4 wooden skewers in cold water for 30 minutes 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. Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A10 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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