Exotic papaya salad with prawns à la Sanur Beach

Ingredients for 2 servings:

• 200 g papaya pulp (green papaya, approx. 1 kg in weight)
• 1 m.-sized carrot(s)
• ½ avocado(s), ripe
• 3 snake bean(s), long
• 2 lemons
• 250 g water
• 5 g chicken stock powder (strong bouillon)
• 8 tbsp broth, see preparation
• 2 small chili peppers, green, fresh or frozen
• 1 tbsp Balsamic vinegar di Modena
• 1 tbsp tamarind juice
• 1 tbsp Soy sauce, dark (Kecap Tim Ikan), see appendix
• 2 tbsp Sambal (Sambal Bankok ala Siu), see appendix
• 1 tsp white sugar
• Lemon juice, see preparation
• 2 tbsp extra virgin olive oil
• 8 m.-sized shrimp(s), frozen, without head, skinned, with tail
• 3 flowers (carrot flowers)
• 2 small tomatoes
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A special kind of appetizer. Recipe from Bali, Indonesia.

Wash the papaya, cut off both ends, and make a sufficiently large cut. Peel the cut, remove the seeds, and cut the flesh into approximately 8 cm long strips. Wash the carrot, cut off both ends, and peel it. Cut two approximately 5 cm long pieces from the top end. Using an adjustable slicer, slice these lengthwise into approximately 3 mm thick slices. Cut the slices lengthwise into approximately 3 mm thick strips. Cut the bottom end of the carrot into blossoms for garnishing. Cut a freshly ripe avocado lengthwise around the pit with a knife. Halve the avocado with a half twist. Peel the pitted half and cut the flesh crosswise from the middle into approximately 3 mm thick slices. Arrange the slices on a serving dish. Cut the outer, approximately 2 cm wide tips into small cubes and use for the dressing. Wash the runner beans and cut them diagonally into approximately 4 cm long pieces. Wash the lemons and cut two lengthwise into two sections (right and left, about 6 mm from the center). Squeeze two of them by hand, and use the remaining two for garnishing. Thaw the prawns. Wash the small tomatoes and use them whole. Heat the water and dissolve the chicken stock in it. Blanch the papaya and carrot strips and the runner beans for 3 minutes. Arrange the blanched vegetables on the serving dish. Steam the prawns over the simmering stock until pink. Then use the stock for the dressing. For the dressing, wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Gently mix them with the remaining ingredients in a small bowl and finally add the avocado pieces. Garnish the papaya salad and serve with the dressing at room temperature. Serve with toasted baguette slices spread with herb or garlic butter as a side dish. Appendix: Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html