Papaya and Shrimp Salad Recipe – Asian Recipes and Cooking Guide

Prepared using the microwave oven, this tangy salad is easy to do. It makes a tasty, light appetizer and helps cleanse the palate between courses.

Ingredients: (Serves 2-3)

200 g/7 oz prawns (shrimps), peeled and deveined
½ head White Chinese cabbage, finely shredded
1 raw papaya, small, peeled and cut into thin strips
2 red or green chillies, seeded, if desired, and sliced
3 firm tomatoes, halved, soft centers removed and cut into thin slivers
4 sour star fruit, thinly sliced
2 tablespoons peanuts, roasted and coarsely crushed

For the dressing:

2 tablespoons palm sugar
3 limes, juice extracted
2 tablespoons fish sauce

For the garnishing:

1 Spring onion (scallion), sliced
2 Red chillies, sliced

Method:

Prepare dressing. Mix all ingredients for dressing in a bowl. Stir well until sugar dissolves.

Place prawns in a microwave-safe bowl covered with plastic wrap and cook in the microwave oven for 2 minutes on High. Alternatively cook prawns in a pan with 4 tablespoons water until they turn pink. Drain well.

Combine cabbage, papaya, chillies, tomatoes, sour starfruit, prawns and peanuts in a bowl. Pour dressing over and toss lightly. Garnish with spring onion and chillies. Serve.