Recipe - Green Papaya Salad With Grilled Prawns

2 Serrano chiles; thinly
cut or sliced up
2 Cloves garlic; minced
1 lg Green unripe papaya; peeled
& shredded, or substitute
cucumbers
1 Carrot; peeled and shredded
One fourth cup Crushed fermented crab; or
dried shrimp
1 teaspoon Palm sugar or brown sugar
Salt; to taste
2 tablespoon Fish sauce
Juice of One half lime
6 Cherry tomatoes; quartered
8 Jumbo shrimp; in the shell
Oil for brushing shrimp
1 Lime quartered; for garnish

Equipment/Prep: Soak 4 wooden skewers in cold water for 30 minutes

In a large heavy bowl, or mortar and pestle, combine the chiles and garlic
with a spoon, pressing down gently to break them down slightly. Add the
papaya and mix, again pressing down to soften the shreds. Add the carrots
and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime
juice and toss well. Add the cherry tomatoes and toss to combine. Set
aside.

Preheat grill. Using a sharp knife, cut through the shell to make a slit
down the back of each prawn, leaving the shell on. Thread 2 prawns onto
each skewer. Brush the prawns with oil and place on the hot grill. Grill
for 1 to 2 minutes per side, or until just cooked through.

Transfer the salad to a serving platter or individual plates, top with the
grilled prawns, and garnish with lime wedges.

Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A10

NOTES : Formatted by Holly Butman

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest V1 #811 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997