| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Serrano chiles; thinly sliced |
| 2 |
|
Cloves garlic; minced |
| 1 |
lg |
Green unripe papaya; peeled & shredded, or substitute cucumbers |
| 1 |
|
Carrot; peeled and shredded |
| 1/4 |
c |
Crushed fermented crab; or dried shrimp |
| 1 |
ts |
Palm sugar or brown sugar |
|
|
Salt; to taste |
| 2 |
tb |
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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