Thursday, May 2, 2013

Shrimp and Papaya Salad (serves 5-6 as part of a shared meal)

My aunt (Kiểm) made this beautiful shrimp and papaya salad for us using fresh local ingredients. The papaya came from the back yard.  The fresh water shrimp came from the local market.  They were still jumping when she brought them home.  She used an herb called ngò gai or culantro.


1 large green papaya, shredded
1 lb raw shrimp, boiled and peeled (more if desired)
1 C chopped culantro leaves (more if desired)
Chopped roasted peanuts, garnish


Arrange the ingredients in a platter or a large bowl and serve it with Vietnamese Dipping Sauce and Roasted Peanuts.

*It takes about 4-5 minutes to boil the shrimp on the stove top.  If you are cooking with live shrimp remember to keep the pot partially cover so they will not jump out!

Kiểm used the bottom shredder to shred her papaya salad.
When I was in Vietnam this last trip
she bought 2 of these for me.
-Cam on  Kiểm!! 

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