Green Papaya Salad With Shrimp Recipes

GREEN PAPAYA SHRIMP SALAD

Steps:

• Add the green papaya, carrots, jalapeño, mango, avocado and shrimp to a large bowl, toss to combine
• In a small bowl whisk together the fish sauce, rice wine vinegar, white sugar, lime juice, salt, coriander and lime leaf
• Pour the mixture over the salad, mix to evenly coat
• Put the salad in the refrigerator to allow it to marinate at least 1 hour, but no more than 12***
• Garnish with crushed peanuts and lime slices before serving

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

GREEN PAPAYA SALAD WITH SPICY GRILLED SHRIMP

Steps:

• 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.
• 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. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
• Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa

SHRIMP AND PAPAYA SALAD

Steps:

• Preparing the Shrimp
• Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
• Preparing the Papaya
• Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
• Finishing the Salad
• Rinse the lettuce leaves and pat dry with paper towels.
• Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
• Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
• Stir the milk into the mayonnaise to thin it.
• Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool. When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
• Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl. Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning. Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts. Toss again at the table and serve.

THAI GREEN PAPAYA SALAD (SOM TUM) WITH GRILLED THAI SHRIMP

Steps:

• Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator.
• Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles.
• Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.

ROCK SHRIMP LUMPIA WITH GREEN PAPAYA SALAD

Steps:

• To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts.
• Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside.
• Preheat the oven to 450 degrees.
• Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the cilantro and mix well.
• To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil.
• Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
• To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• Salt the shrimp, then grill or broil them, or put them in a saucepan with salted water to cover. Bring water almost to a boil, then turn off heat. Let shrimp sit in water until cool. When cool, slice in half lengthwise.
• In a large bowl, toss together papaya, sprouts, herbs and scallions. Whisk together chili-garlic paste, lime juice, fish sauce and sugar, along with a little salt and a lot of pepper. Taste and adjust seasoning. Toss dressing with papaya-herb mixture, then top with shrimp and peanuts. Toss again at table, and serve.