Green papaya salad with spicy grilled shrimp

Yield: 4 servings

Measure Ingredient
\N \N Juice of 3 limes
2 tablespoons Fish sauce
1 tablespoon Sugar
¼ cup Peanut oil
2 \N Fresh Thai bird chiles; minced with seeds
4 \N Scallions; sliced 1/8\",
\N \N White and green parts separated
¼ cup Chopped roasted peanuts
4 cups Green papaya julienne -; (2 papayas
\N \N Peeled and seeded)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N === SPICY GRILLED SHRIMP ===
12 larges Shrimp; peeled, deveined,
\N \N And tails left on
1 tablespoon Sambal oelek
\N \N Juice of 1 lime
¼ cup Canola oil
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving.

For the Spicy Grilled Shrimp: Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes.

For Plating: Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 293 Calories (kcal); 29g Total Fat; (86% calories from fat); 4g Protein; 6g Carbohydrate; 28mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; ½ Other Carbohydrates Recipe by: Ming Tsai

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