Name: Green Papaya Salad with Shrimp
Ingredients: 1/4 lb Small shrimp (about 9),; shelled; 1 lg Garlic clove,; forced through a garlic press; 3 tb Fresh lime juice; 1 1/2 tb Asian fish sauce (preferably nuoc mam); 1 tb Sugar; 1 sm Chili (1 or 2 inches long); seeded and chopped fine; 3/4 lb Green papaya, peeled, seeded,; coarsely shredded, preferably in a food processor (about 3 cups); 1 Carrot,; shredded fine; 1/3 c Fresh coriander leaves,; washed well and spun dry; 2 tb Roasted peanuts,; crushed

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	New, Text, Import	1	Servings

INGREDIENTS

1/4	lb	Small shrimp (about 9),; shelled
1	lg	Garlic clove,; forced through a garlic press
3	tb	Fresh lime juice
1 1/2	tb	Asian fish sauce (preferably nuoc mam)
1	tb	Sugar
1	sm	Chili (1 or 2 inches long); seeded and chopped fine
3/4	lb	Green papaya, peeled, seeded,; coarsely shredded, preferably in a food processor (about 3 cups)
1		Carrot,; shredded fine
1/3	c	Fresh coriander leaves,; washed well and spun dry
2	tb	Roasted peanuts,; crushed

INSTRUCTIONS

DRESSING
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.
Yield: 4 servings
Recipe By     :COOKING LIVE SHOW #CL8721
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 16:07:31 -0400
From: Meg Antczak <meginny@frontiernet.net>

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