Green Papaya Salad with Spicy Grilled Shrimp Copyright, 1999, Ming Tsai, All Rights Reserved SOUPS AND SALADS Juice of 3 limes 2 tablespoons fish sauce 1 tablespoon sugar 1/4 cup peanut oil 2 fresh Thai bird chiles, minced with seeds 4 scallions, sliced 1/8-inch, white and green separated 1/4 cup chopped roasted peanuts 4 cups green papaya julienne (2 papayas) peeled and seeded Salt and black pepper to taste In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 minutes before serving. SPICY GRILLED SHRIMP: 12 large shrimp, peeled and de-veined, tail on 1 tablespoon sambal oelek Juice of 1 lime 1/4 cup canola oil Salt and black pepper to taste Mix everything together and let marinate for 15 minutes. Season shrimp and place on a hot, oiled grill. Turn frequently and cook for about 8 minutes. PLATING Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens. Wine Suggestion: DVX Champagne 1994 by Mumm Cuvee Napa		Recipe Summary Difficulty: Easy Prep Time: 1 hour 20 minutes Cook Time: 15 minutes Yield: 4 servings for each recipe User Rating:

Episode#: MT1B23
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