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Serrano chiles garlic green carrot crab palm sugar salt fish sauce lime tomatoes jumbo shrimp wooden skewers shrimp
Viewed: 25 - Published at: 6 years agoIngredients
- 2 serrano chiles, thinly sliced
- 2 cloves garlic, minced
- 1 large green, unripe papaya, peeled and shredded (or substitute cucumbers)
- 1 carrot, peeled and shredded
- 1/4 cup crushed fermented crab, or dried shrimp
- 1 teaspoon palm sugar or brown sugar
- Salt
- 2 tablespoons fish sauce
- Juice of 1/2 lime, plus 1 lime quartered for garnish
- 6 cherry tomatoes, quartered
- 8 jumbo shrimp, in the shell
- 4 wooden skewers, soaked in cold water for 30 minutes
- Oil for brushing shrimp
Method
- 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.
