Vietnamese Salad of Broiled Shrimp with Papaya

Vietnamese cuisine is noted for its fresh, clean flavors: lime, mint, chiles, and fish sauce are all widely used.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

Vegetable oil, for oiling the rack and shrimp		1 small fresh hot red chile, seeded and minced
12 large shrimp, peeled and deveined		2 garlic cloves, minced into a paste
2 tbsp Asian fish sauce		1 green papaya, peeled, deseeded, quartered lengthwise, and cut into julienne strips
1 tbsp fresh lime juice		1/2 cucumber, peeled, deseeded, and cut into julienne strips
1 tsp rice wine vinegar		1 tbsp chopped mint, plus sprigs to garnish
1 tsp sugar

directions

Prep: 15 min Total: 30 min (Quick)

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1
Position a broiler rack 4 inches (10cm) from the source of heat. Preheat the broiler. Line the rack with aluminum foil and lightly oil. Spread the shrimp on the foil and brush with oil. Broil for 2–3 minutes, turning once, until the shrimp turn opaque.
2
Meanwhile, whisk the fish sauce, lime juice, vinegar, sugar, chile, garlic, and 6 tbsp cold water together in a bowl until the sugar dissolves. Add the shrimp to the bowl and stir. Let stand until cooled.
3
Add the papaya, cucumber, and chopped mint, and toss together. Transfer the salad to a serving platter, and arrange the shrimp on top. Garnish with the mint sprigs and serve at once.

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Vietnamese Salad of Broiled Shrimp with Papaya

Ingredients

directions