| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Small shrimp, about 9 |
|
|
shelled |
| 1 |
|
Garlic clove, forced |
|
|
through a garlic press |
| 3 |
T |
Fresh lime juice |
| 1 1/2 |
T |
Asian fish sauce, preferably |
|
|
nuoc mam |
| 1 |
T |
Sugar |
| 1 |
|
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 |
T |
Roasted peanuts, crushed |
INSTRUCTIONS
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
<[email protected]>
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