John Myers
Contents
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Ingredients
For the dressing:
- 1 medium sized Carrot
- 0,5 Avocado, ripe
- 3 Snake beans, long
- 2 Limes
- 250 g Water
- 5 g Chicken broth Kraft bouillon
- 8 tbsp Broth, (see preparation)
- 2 small Chillies, green
- 1 tbsp Balsamic vinegar of Modena
- 1 tbsp Tamarind juice
- 1 tbsp Kecap Tim Ikan
- 2 tbsp Sambal Bangkok ala Siu
- 1 tsp White sugar
- Lime juice (see preparation)
- 2 tbsp Extra virgin olive oil
To garnish:
- 8 Shrimp, cooked, headless
- 3 Carrot flowers
- 2 small Tomatoes
- 2 small Flowers and leaves
Instructions
- Wash the papaya, cut off both ends and cut a sufficiently large section. Peel the clipping, remove the grains and cut the pulp into strips approx. 8 cm long.
- Wash the carrot, cap both ends and peel. Cut 2 pieces approx. 5 cm long from the upper end - use an adjustable plane to plane them lengthways into approx. 3 mm thick slices. Cut the slices lengthways into strips approx. 3 mm thick. Process the lower end of the carrot into flowers for garnish.
- Cut a straight ripe avocado lengthways around the core with the knife. Halve the avocado in half a turn. Peel the half without the stone and cut the flesh crosswise from the middle part c. Cut 3 mm thick slices. Arrange the slices on a serving dish. Cut the outer, approx. 2 cm wide tips into small cubes and use them for dressing.
- Wash the snake beans and cut diagonally into pieces approx. 4 cm long. Wash the limes and cut 2 sections lengthways (right and left approx. 6 mm from the middle). Squeeze two of them out by hand, use the remaining two for garnishing.
- Thaw the prawns. Wash the small tomatoes and use them whole.
- Heat the water and dissolve the chicken broth in it. Blanch the papaya and carrot strips as well as the snake beans in it for 3 minutes. Spread the blanched vegetables on the serving bowl. Use the broth for the dressing.
- For the dressing, wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Mix gently together with the remaining ingredients in a bowl and finally add the avocado pieces.
- Garnish the papaya salad and serve with the dressing at room temperature.
- As a side dish, toasted baguette slices coated with herb or garlic butter can be served.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Sambal Bangkok ala Siu (see appendix) Sambal Bangkok ala Siu
