Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, green papaya and pineapple salad with shrimp. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Green papaya and pineapple salad with shrimp is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Green papaya and pineapple salad with shrimp is something that I’ve loved my whole life. They’re nice and they look wonderful.
This salad epitomizes the Vietnamese love of contrasting flavors and textures. The tartness of the dressing brings out the smoky, salty flavors of the shrimp and the peanuts add crunch and nuttiness. If you can't find green papaya, substitute with white cabbage.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook green papaya and pineapple salad with shrimp using 18 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Green papaya and pineapple salad with shrimp:
- Get For the salad
- Take 1 green (unripe) papaya
- Make ready 1 pineapple
- Make ready 2 small carrots
- Make ready 6 cherry tomatoes
- Prepare 1/2 (1 pound) peeled, deveined shrimp
- Prepare 1 handful cilantro
- Take 1 handful mint
- Get 1 small hand of unsalted roasted peanuts
- Prepare 1 tablespoon sesame oil
- Make ready salt and pepper
- Prepare For the dressing
- Take 2 limes
- Get 2 tablespoons palm sugar
- Make ready 2 tablespoons fish sauce
- Get 1 chilli pepper
- Take 2 cloves garlic
- Get Optional: Prawn crackers
Green Papaya Salad (Som Tum) - healthy Thai salad with shredded green papaya, long beans, peanuts and tomatoes. It's light, delicious and low in This specific recipe is not vegetarian, due to the use of dried shrimp and fish sauce. However, it is easily made into a vegetarian or even vegan dish if. Green papaya salad is a spicy salad made from shredded unripe papaya.
Steps to make Green papaya and pineapple salad with shrimp:
- Preparation - Peel the papaya and remove the seeds. Grate with a box grater. Set aside. - Peel and cut the pineapple in chunks, discarding the core. Set aside.* - Halve the cherry tomatoes. - Peel the carrots and spiralize or julienne them. - Crush the peanuts with a pestle and mortar. - Finely chop the garlic. - Chop the chilli pepper. Option: to make it spicier, keep the seeds; to keep it milder, discard the seeds. - Chop the cilantro and mint finely.
- For the dressing - Mix the juice of the limes, the palm sugar, the fish sauce, the chilli and the garlic in a bowl. - Taste to check if the balance is okay. If not, add some more sugar or fish sauce to taste.
- Assembling the salad - Put the papaya, pineapple and cherry tomatoes in a bowl. - Fry the shrimp in a few minutes in the sesame oil until pink. Season with salt and pepper. Before adding to the bowl, let the shrimp dry on a sheet of paper. - Add the dressing to the bowl and mix everything together. - Top with the peanuts, mint and cilantro. - Optional: serve with prawn crackers.
- Note - * If you do this far ahead of serving, drizzle some lemon juice on the pineapple to avoid discoloration.
Originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Thailand as som tam (Thai: ส้มตำ, pronounced [sôm tām]), in Laos as tam som (Lao: ຕໍາສົ້ມ). As the name implies, green papaya is basically an unripe papaya. It has a really mild taste, and a texture almost similar to a cucumber or daikon radish I made one change to my salad by omitting the dried shrimp because of an allergy. It's totally fine to leave it out; while it adds a little something, this.
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