| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Chinese |
Chinese, Pork, Salad, Shrimp, Shrimpsld |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Shredded green papaya pulp |
| 4 |
t |
Vinegar |
| 1 |
t |
Sugar |
| 2/3 |
t |
Salt |
| 3 1/2 |
T |
Cold water |
| 20 |
|
Basil leaves, coarsely |
|
|
chopped |
| 1 |
c |
Cooked medium shrimp |
|
|
sliced in halves |
| 1 |
c |
Thinly sliced cooked pork |
| 2 |
T |
Chopped peanuts |
|
|
Asian chile sauce, optional |
|
|
Fish Sauce Dressing, recipe |
|
|
follows |
| 4 |
|
spoons vinegar 1 teaspoon sugar 3 tablespoon, spoons vinegar 1 teaspoon sugar 3 tablespoons cold |
INSTRUCTIONS
Combine green papaya, vinegar, sugar, salt and water in bowl. Let
stand at least 15 minutes in refrigerator. Toss with basil leaves and
garnish with shrimp, pork and peanuts. Serve with chile sauce and Fish
Sauce Dressing to taste. Makes 4 to 6 servings. Fish Sauce Dressing:
water 1 to 2 teaspoons fish sauce 2 tablespoons finely shredded peeled
carrot Combine vinegar, sugar, water, fish sauce and carrot in bowl.
Makes about 1/3 cup. Posted to recipelu-digest by GramWag
<GramWag@aol.com> on Mar 18, 1998
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