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It was a green papaya with pineapple dish at Orivy in Hoi An. Back home I recreated it for a lunch with colleagues, and people loved it. This salad epitomizes the Vietnamese love of contrasting flavors and textures.

Alright, don’t linger, let’s plan this green papaya and pineapple salad with shrimp menu with 18 components which are surely easy to acquire, and we have to process them at the very least through 4 measures. You should expend a while on this, so the resulting food could be perfect.

Composition for Green papaya and pineapple salad with shrimp:

1. Take of For the salad
2. Take 1 of green (unripe) papaya
3. Take 1 - pineapple
4. Prepare 2 - small carrots
5. Provide 6 cherry tomatoes
6. Make ready 1/2 (1 pound) - peeled, deveined shrimp
7. Require 1 handful for cilantro
8. Get 1 handful of mint
9. You need 1 small hand of unsalted roasted peanuts
10. Take 1 tablespoon sesame oil
11. Provide salt and pepper
12. You need of For the dressing
13. Require 2 of limes
14. Make ready 2 tablespoons palm sugar
15. You need 2 tablespoons - fish sauce
16. You need 1 for chilli pepper
17. Prepare 2 cloves for garlic
18. Make ready for Optional: Prawn crackers

Grill shrimp in cast iron grill skillet or in skillet until pink and cook through, add to salad. Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets. Phan's version is relatively simple; crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles Why I picked this recipe: When I think of Southeast Asian dishes, one of the first that comes to mind is papaya salad.

Green papaya and pineapple salad with shrimp instructions:

1. 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.
2. 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.
3. 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.
4. Note - * If you do this far ahead of serving, drizzle some lemon juice on the pineapple to avoid discoloration.

Green papaya salad is a spicy salad made from shredded unripe papaya. Originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in.

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