Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, green papaya and pineapple salad with shrimp. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Green papaya and pineapple salad with shrimp is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook green papaya and pineapple salad with shrimp using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Green papaya and pineapple salad with shrimp:
- Take For the salad
- Prepare 1 green (unripe) papaya
- Make ready 1 pineapple
- Prepare 2 small carrots
- Take 6 cherry tomatoes
- Make ready 1/2 (1 pound) peeled, deveined shrimp
- Prepare 1 handful cilantro
- Take 1 handful mint
- Prepare 1 small hand of unsalted roasted peanuts
- Make ready 1 tablespoon sesame oil
- Prepare salt and pepper
- Make ready For the dressing
- Get 2 limes
- Make ready 2 tablespoons palm sugar
- Take 2 tablespoons fish sauce
- Make ready 1 chilli pepper
- Get 2 cloves garlic
- Get 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.
Instructions 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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