Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, green papaya and pineapple salad with shrimp. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
This salad epitomizes the Vietnamese love of contrasting flavors and textures. The tartness of the dressing brings out the smoky, salty flavors of the shrimp and the peanuts add crunch and nuttiness. If you can't find green papaya, substitute with white cabbage.
Green papaya and pineapple salad with shrimp is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Green papaya and pineapple salad with shrimp is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook green papaya and pineapple salad with shrimp using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Green papaya and pineapple salad with shrimp:
- Take For the salad
- Make ready 1 green (unripe) papaya
- Make ready 1 pineapple
- Make ready 2 small carrots
- Make ready 6 cherry tomatoes
- Take 1/2 (1 pound) peeled, deveined shrimp
- Take 1 handful cilantro
- Make ready 1 handful mint
- Take 1 small hand of unsalted roasted peanuts
- Prepare 1 tablespoon sesame oil
- Make ready salt and pepper
- Make ready For the dressing
- Make ready 2 limes
- Get 2 tablespoons palm sugar
- Prepare 2 tablespoons fish sauce
- Prepare 1 chilli pepper
- Take 2 cloves garlic
- Make ready Optional: Prawn crackers
Papaya-Green Onion Salad: Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter.
Steps to make Green papaya and pineapple salad with shrimp:
- Preparation - Peel the papaya and remove the seeds. Grate with a box grater. Set aside. - Peel and cut the pineapple in chunks, discarding the core. Set aside.* - Halve the cherry tomatoes. - Peel the carrots and spiralize or julienne them. - Crush the peanuts with a pestle and mortar. - Finely chop the garlic. - Chop the chilli pepper. Option: to make it spicier, keep the seeds; to keep it milder, discard the seeds. - Chop the cilantro and mint finely.
- For the dressing - Mix the juice of the limes, the palm sugar, the fish sauce, the chilli and the garlic in a bowl. - Taste to check if the balance is okay. If not, add some more sugar or fish sauce to taste.
- Assembling the salad - Put the papaya, pineapple and cherry tomatoes in a bowl. - Fry the shrimp in a few minutes in the sesame oil until pink. Season with salt and pepper. Before adding to the bowl, let the shrimp dry on a sheet of paper. - Add the dressing to the bowl and mix everything together. - Top with the peanuts, mint and cilantro. - Optional: serve with prawn crackers.
- Note - * If you do this far ahead of serving, drizzle some lemon juice on the pineapple to avoid discoloration.
Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish Why I picked this recipe: When I think of Southeast Asian dishes, one of the first that comes to mind is papaya salad. A popular Thai, dish papaya salad is called som tum, with "som" meaning "sour" and "Tum" referring to the pounding sound of the large pestle used to crush… Place the garlic and chilli in a mortar and use the pestle to crush. Add the shrimp and long beans and pound a few times to bruise the beans. Add tomatoes, cilantro, green onions, chile, and green beans.
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