VTN: Shrimp, Papaya & Peanut Salad
Source of Recipe
"Asian Flavors" by Wendy Sweetser
1/2 iceberg lettuce -- shredded
1 ripe papaya -- peeled, seeded, and
-- flesh sliced
1 pound jumbo shrimp -- cooked and peeled
1/2 cucumber -- sliced or cut into batons*
1 large carrot -- peeled and cut into
-- fine sticks
3 ounces canned water chestnuts -- drained and
--sliced thin
1 stick celery -- sliced
DRESSING:
4 tablespoons sunflower oil
1/2 teaspoon sweet chili sauce**
2 teaspoons Thai fish sauce
2 tablespoons crunchy peanut butter
1 garlic clove -- peeled and crushed
juice of 1 lime
TO GARNISH:
2 ounces unsalted peanuts -- lightly toasted
Chose a ripe papaya rather than an under-ripe green one to give the salad a sweet, aromatic fragrance. You can buy ready-cooked shrimp, or stir-fry raw shrimp in a little hot oil with the juice of half a lime squeezed over.
Line a serving platter with the shredded lettuce and arrange the papaya slices, shrimp, cucumber batons, carrot sticks, sliced water chestnuts, and celery on top.
Whisk the ingredients for the dressing together until evenly combined, and spoon over the salad. Scatter the peanuts over and serve.
Makes 4 servings
*Judi's note: This means it is cut into 1/4-inch sticks
**Note: You can buy Thai sweet chili sauce on amazon.com
Categories: Salads, Vietnamese
Typed for you by Judi Mae Phelps
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