| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Chinese |
Salad, Chinese, Shrimp, Pork, Shrimpsld |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Shredded green papaya pulp |
| 4 |
ts |
Vinegar |
| 1 |
ts |
Sugar |
| 2/3 |
ts |
Salt |
| 3 1/2 |
tb |
Cold water |
| 20 |
|
Basil leaves, coarsely chopped |
| 1 |
c |
Cooked medium shrimp, sliced in halves |
| 1 |
c |
Thinly sliced cooked pork |
| 2 |
tb |
Chopped peanuts |
|
|
Asian chile sauce, optional |
|
|
Fish Sauce Dressing (recipe follows) |
|
4 |
teaspoons vinegar |
|
1 |
teaspoon sugar |
|
3 |
tablespoons cold water 1 to 2 teaspoons fish sauce 2 tablespoons |
INSTRUCTIONS
INGREDIENTS
DIRECTIONS
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:
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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