Green Papaya Salad
|Medium shrimp||1⁄4 Pound, shelled and deveined|
|Garlic||1 Clove (5 gm), chopped|
|Serrano chilies||2 , seeded and minced|
|Chopped roasted peanuts||1 Tablespoon|
|Palm sugar/Light brown sugar||1 Tablespoon|
|Long beans/Green beans||1⁄2 Pound (Asparagus Beans)|
|Firm ripe tomato||1 , sliced|
|Green papaya||2 Pound, peeled, seeded and cut into 2 by 1/8 inch strips (1 Whole)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Nam pla||1 Teaspoon|
|Leaf lettuce head||1 , leaves separated|
|Green cabbage head||1⁄4 , cored and cut into wedges|
1. In a small saucepan, bring 3 cups of water to a boil. Add the shrimp and cook until loosely curled and just opaque throughout, 2 to 3 minutes. Drain and rinse under cold water; drain. Cut the shrimp into 1/2-inch pieces.
2. In a blender or food processor, combine the garlic, serrano chiles, peanuts, palm sugar and salt. Blend or process to a paste. Set aside.
3. In a saucepan, blanch the long beans in boiling salted water until crisp-tender, about 5 minutes. Drain, rinse under cold water and drain again.
4. In a large mixing bowl, combine the shrimp and tomato. Mash with a wooden spoon until blended. Alternatively, use a mortar and pestle to pound the ingredients. The shrimp will retain their shape for the most part, and the tomato should be almost pureed. Gradually add the papaya strips and mix until incorporated. Add the reserved garlic paste and blend well. Stir in the lime juice and nampla.
5. To serve, arrange some of the lettuce leaves on a platter. Mound the salad on top. Place the long beans, cabbage wedges and remaining lettuce leaves on separate plates and serve alongside.