Saturday, August 20, 2011

Green Papaya Salad with Shrimp

Green papayas are big and solid-- a foot long. They're not like sweet breakfast papayas. When you cut one open, they're filled with little white seeds of the weight and density of styrofoam peanuts. They get everywhere!
I peeled, seeded, and julienned the firm green flesh.
To the ~ 6 cups of matchstick-sized green papaya, I added 1/4 cup Thai fish sauce, 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 tbsp sugar, 1 tsp minced garlic, 2 tsp red pepper flakes, 1/4 cup chopped cilantro leaves, and 1/4 cup chopped mint leaves. This mixture can sit in the fridge for a week and still be good! I served it with sauteed shrimp and a handful of chopped dry roasted peanuts. This recipe is adapted from Bobby Flay's, found here: This recipe is delicious, and I plan on using it again and again. I can't wait to prepare this dish for a potluck.

No comments:

Post a Comment