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Green Papaya Salad with Shrimp and Peanuts
Courtesy of National Peanut Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 3 Min.
Marinate: 20 Min.
What you need:
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1 1/2 Tbsp. minced lemongrass
1 tsp. minced shallots
1/2 tsp. dried chili flakes, or to taste
1/4 tsp. salt
1 Tbsp. peanut oil
2/3 lb. medium raw shrimp, shelled and deveined
1 medium green papaya, peeled and shredded into thin long strands (about 4 c.), rinsed and spun dry
1/3 c. thinly shredded carrots, soaked in cold water and drained
1/3 c. Asian basil leaves, cut in thirds
2 Tbsp. fried shallots
3 Tbsp. coarsely chopped roasted peanuts

Dressing:
1/2 tsp. minced garlic
1/2 serrano chili, chopped
5 tsp. sugar
*1 1/2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 Tbsp. water
What to do:
1. For the dressing: combine the garlic, chilies, 4 tsp. sugar, fish sauce, lime juice and water in a small bowl and set aside.
2. Place the remaining sugar, lemongrass, shallots, chili flakes, salt and oil in a mixing bowl and stir well. Add the shrimp; toss gently and allow to marinate for 20 min.
3. Grill or pan-sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 min. Set aside to cool.
4. Put the cooked shrimp, shredded papaya, carrots, basil and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish.

* Nutritional information does not include suggested side dishes.

* Recipe courtesy of the National Peanut Board For more delicious recipes, please visit www.nationalpeanutboard.org
Serve with:
This is a salad of contrasting flavors and textures; tart, sweet and crunchy.
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Chenin Blanc
Nutritional information:
Calories: 216;   Total Fat: 8g;   Saturated Fat: 1g;   Cholesterol: 115mg;   Total Carbs: 18g;   Fiber: 3g;   Protein: 18g;   Sodium: 786mg;  
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