| 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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