You may also like
Categories:Viewed: 24 - Published at: a year ago
Ingredients
- Salt and black pepper
- 12 large shrimp, peeled
- 4 cups peeled, seeded, and shredded green papaya, Granny Smith apple, jicama, or a combination
- 2 cups mung bean sprouts
- 1 cup roughly chopped fresh cilantro leaves
- 1/2 cup roughly chopped fresh mint leaves
- 1/2 cup chopped scallion
- 1 teaspoon Vietnamese chili-garlic paste, or to taste
- Juice of 2 limes
- 1/4 cup nam pla or nuoc mam
- 1 tablespoon brown or palm sugar
- 1/2 cup finely chopped dry-roasted peanuts
Method
- Salt the shrimp, then grill or broil it until just cooked, or put it in a saucepan with salted water to cover, bring the water to a boil, then turn off the heat and let the shrimp sit in the water until cool.
- When cool, slice the shrimp in half lengthwise, as if you were butterflying it.
- Meanwhile, toss the papaya, sprouts, herbs, and scallion together in a large bowl.
- Whisk together the chili-garlic paste, lime juice, nam pla, and sugar, along with a little salt and a lot of pepper; taste and adjust the seasoning.
- Toss the dressing with the papaya-herb mixture, then top with the shrimp and peanuts.
- Toss again at the table and serve.
