John Myers
Ingredients for 2 servings:
- 25 g dried shrimp
- 1 m.-large pepper, red, medium hot, dried
- 100 g papaya, green, unripe
- 3 small cherry tomatoes
- 2 medium-sized garlic cloves
- 4 small onions, red
- 15 g peanuts, roasted, salted
- 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
- 2 tbsp palm sugar, brown
- 2 tbsp lemon juice
- 5 leaves white cabbage, small
- n. B. Pepper, red, cut into rings
- n. B. Celery leaves
- e.g. peanuts, halved
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
An exotic salad with unusual ingredients served as an appetizer.
Pour boiling water over the shrimp and let it swell for 10 minutes. Soak the peppers in cold water. Wash the cabbage leaves and line serving bowls with them. Meanwhile, trim both ends of the papaya, peel and deseed, and grate into strips using a medium-fine grater. Wash and halve the tomato. Remove the white-green stem. Trim both ends of the onions and garlic cloves, peel and dice. Strain the shrimp and peppers and let them drain well. Place them in a food processor along with the onions, garlic, and peanuts and pulse to a coarse puree. Transfer the puree to a bowl. Add the papaya strips in batches and gently press with a pestle, turning frequently. Add the tomato pieces and gently squash. Mix in the fish sauce, sugar, and lime juice. Season the salad with salt and freshly ground black pepper, arrange it on top of the cabbage leaves, serve as an appetizer, and enjoy. Note: Do not use salad oil!
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