Green papaya and shrimp salad

Yield: 1 servings

Measure Ingredient
1 small Green papaya; (3/4 pound/175g)
\N \N ; peeled, seeded and
\N \N ; grated (approx. 2
\N \N ; cups/500 mL grated)
\N \N ; 1
1 \N Carrot; grated 1
2 tablespoons Red onion; thinly sliced 25 mL
1 cup Fresh bean sprouts 250 mL
½ pounds Cooked medium sized shrimp; halved 250 g
¼ cup Chopped fresh cilantro 50 mL
2 tablespoons Shredded fresh mint leaves 25 mL
3 tablespoons Fish sauce 45 mL
3 tablespoons Lime juice 45 mL
1 tablespoon Rice vinegar 15 mL
2 tablespoons Sugar 25 mL
1 \N Clove garlic; minced 1
1 tablespoon Sweet hot sauce or 1/2 teaspoon chili
\N \N ; paste 15 mL
6 \N Leaves lettuce 6
¼ cup Chopped roasted peanuts 50 mL


In a large mixing bowl, combine papaya, carrots, onions, bean sprouts, shrimp, cilantro and mint.

In a small bowl combine fish sauce, lime juice, rice vinegar, sugar, garlic and chili sauce.

Toss dressing lightly with papaya mixture.

Line serving bowl (6) with lettuce. Place salad on lettuce and sprinkle with peanuts.

Converted by MC_Buster.

NOTES : If you cannot find green papaya, you can substitute green mango or tart green apples. For a very different version, you could use ripe papaya or mango. Makes 6 servings

Converted by MM_Buster v2.0l.

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