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Green Papaya Salad (Goi Du Du)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 to 1-1/2 pounds green papaya or green
mango, peeled, halved lengthwise, and seeded |
juice of 2 limes or lemons |
3 tablespoons fish sauce |
| 3 tablespoons sugar |
2 red bird's eye or Thai chilies, seeded and
julienned |
1 tablespoon finely chopped unsalted roasted
peanuts |
| 4 sprigs cilantro, root ends and tough stems
removed |
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| 1 |
Cut the papaya or mango into matchstick strips. Whisk
together the lime juice, fish sauce, and sugar in a bowl until the
sugar is completely dissolved. Add the papaya and chilies and toss
until well combined. Let stand for 20 minutes. Transfer to a serving
plate, sprinkle with peanuts, and garnish with cilantro. |
| 2 |
VARIATION: Bring water to a boil in 2 separate
saucepans over medium heat. Add 6 small to medium shrimp in one
saucepan and cook until opaque, about 1 minute. Add a 4-ounce piece
of pork tenderloin to the other saucepan and simmer until cooked
through, about 8 minutes. Remove the shrimp and run under cold
water, then shell, cut in half lengthwise, and devein. When cool
enough to handle, thinly slice the pork tenderloin against the
grain. Proceed with step 1, tossing in the shrimp and pork
tenderloin. |
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