Green Papaya Salad with Shrimp and Peanuts
Recipe courtesy of National Peanut Board.
1/2 teaspoon minced garlic
1/2 serrano chili, chopped
4 teaspoons granulated sugar
1 1/2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons water
1 1/2 tablespoons minced lemongrass
1 teaspoon granulated sugar
1 teaspoon minced shallots
1/2 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon salt
1 tablespoon peanut oil
2/3 pound medium raw shrimp, shelled and deveined
1 medium green papaya, peeled and shredded into thin long strands (about 4 cups), rinsed and spun dry
1/3 cup thinly shredded carrots, soaked in cold water and drained
1/3 cup Asian basil leaves, cut in thirds
2 tablespoons fried shallots
3 tablespoons coarsely chopped roasted peanuts
- For Dressing: Combine the garlic, chiles, sugar, fish sauce, lime juice and water in a small bowl and set aside.
- For Marinade: Place the lemongrass, sugar, shallots, red pepper flakes, salt and oil in a mixing bowl and stir well. Add the shrimp; toss gently and allow to marinate for 20 minutes.
- Grill or pan-sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool.
- To Assemble Salad: Put the cooked shrimp, shredded papaya, carrots, basil and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 216; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 115mg; Total Carbs: 18g; Fiber: 3g; Protein: 18g; Sodium: 786mg.
Recipe and photograph courtesy of National Peanut Board.