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Exotic Papaya Salad with Mango and Prawns

5 from 9 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

For the dressing:

  • 1 medium sized Carrot
  • 1 maturity Mango
  • 200 g Water
  • 5 g Chicken broth Kraft bouillon
  • 8 tbsp Broth, (see preparation)
  • 4 Long Snake beans
  • 6 small Tomatoes, fully ripe
  • 3 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 2 small Chillies, green or red
  • 5 g Prawn paste (Terasi Udang)
  • 1 tbsp Tamarind juice
  • 1 tbsp Kecap Tim Ikan
  • 2 tbsp Sambal Bangkok ala Siu
  • 2 tbsp White wine vinegar
  • 1 tbsp White sugar
  • 40 g Mango cubes
  • 20 g Peanuts, honey roasted
  • 2 tbsp Extra virgin olive oil

To garnish:

  • 20 g Mango cubes
  • 10 Prawns, cooked
  • 5 Carrot flowers
  • 5 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 and 3 mm thick.
  • Wash the carrot, cap both ends and peel. Cut two 6 cm long pieces from the top. 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.
  • Defrost the prawns.
  • Peel a ripe mango and fillet the flesh from the core into approx. 8 mm thick slices. Cut two slices in a fan shape and arrange on a serving dish. Cut approx. 60 g of the mango pulp into small cubes and use 40 g of it for dressing.
  • For the dressing, wash the snake beans and cut diagonally into pieces approx. 3 cm long. Wash the small tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains and cut them into thirds. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems.
  • 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 each. Keep the broth and use it for the dressing.
  • Grind half of the tomato pieces together with the onions, the garlic, the chillies, the shrimp paste, 2 tablespoons of the bean pieces and the sugar in a mortar. Individual pieces should be recognizable. Mix with the rest of the ingredients.
  • Place a third of the dressing in the center of the serving bowl. Spread the carrot strips over the top and finally place the papaya strips. Drizzle another third of the dressing over the papaya strips. Put the rest of the dressing in a bowl and garnish with the rest of the mango cubes.
  • 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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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