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[edit] Ingredients
¼ |
pound Small shrimp (about 9),, shelled |
1 |
|
3 |
tablespoons Fresh lime juice |
1 ½ |
tablespoons Asian fish sauce (preferably nuoc mam) |
1 |
tablespoon Sugar |
1 |
small Chili (1 or 2 inches long), seeded and chopped fine |
¾ |
pound Green papaya, peeled, seeded,, coarsely shredded, preferably in a food processor (about 3 cups) |
1 |
Carrot,, shredded fine |
⅓ |
cup Fresh coriander leaves,, washed well and spun dry |
2 |
tablespoons Roasted peanuts,, crushed |
[edit] Preparation
Step 1 |
In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein. Make dressing: In a large bowl whisk together dressing ingredients until sugar is dissolved. Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts. |
Step 2 |
