GRILLED SHRIMP W/ GREEN PAPAYA AND MANGO SALAD
An aromatic Vietnamese dressing composed of lime juice and garlic-chili powder and nam pla is drizzled over the salad before it’s garnished with peanuts.
The Zen Chef @ Zen Can Cook (formerly known as Chefs Gone Wild) presents a cuisine blog chock-full of delectable dishes that rival the best restaurants around, as you’d expect from a Michelin-trained private chef.
If you’ve read this guest post by Zen, you’ll see what I mean: he’s always weird and amusing, and I adore his cooking and wicked writing style. He’s always been a terrific source of fun for his followers, so you should definitely check out his newly redesigned blog.
Rasa Malaysia would like to extend a warm welcome to Zen Can Cook and his delicious grilled shrimp, green papaya, and mango salad. As far as I can tell, seeing this visually enticing and delightful dish makes my stomach growl. Zen, you’re welcome to cook for me whenever you want!
In some ways, I was relieved when Rasa Malaysia’s wonderful owner approached me with the idea of writing a guest article for her blog. A blog isn’t Rasa Malaysia, which is what it is. This blog, Rasa Malaysia, is enormous!
I’m just a mouse of a food blogger who lives in a dark corner of the internet. One of the first blogs I encountered when I began writing around two years ago illuminated the blogosphere sky.
To be clear, I’m ecstatic to be here in Rasa Malaysia’s audience, which is why I vow not to break any rules during my brief visit.
I’ll even offer to vacuum and take out the rubbish after I’m done, just to be extra kind. Excuse me… I’d want to speak to you, sir… .. I’m going to mop the floor as well! In the event of a crowd of greedy R.M. followers, I do not wish to be mauled to death.
With the help of the old paper bag technique, some positive mantras, and a half-bottle of Tequila, I feel like I’m finally ready to face the cameras again. Let me tell you, having a Michelin-starred chef peering over your shoulder is more stressful than this. So, let’s get this celebration started, shall we?
One of Vietnam’s most popular dishes is green papaya salad.
I know it doesn’t seem like much, but trust me when I say it has a vast and satisfying impact. You’ll get a salad that’s sweet and smokey, crunchy and quiet, and refreshing all at the same time.
Basically, it’s a vacation in a dish! Even though I’m French, I had the strongest desire to include frog legs in the dish or serve it all on top of a toasted baguette, but I restrained myself.
With a few notable exceptions, I tried to keep everything vintage. For starters, my papaya was lacking in color. As a last resort, I substituted jicama and carrots for the green papaya seeds because my papayas were on the verge of being overripe.
Let your imagination run wild when making this dish since it is versatile. The inclusion of mung bean sprouts would also be a terrific idea. An aromatic Vietnamese dressing composed of lime juice and garlic-chili powder and nam pla is drizzled over the salad before it’s garnished with peanuts. Yummy and savor it!
Please pardon my interruption. I need to do some blog maintenance.
*Starts sweeping with a broom*
What is the average number of calories in one serving?
- Each serving of this recipe contains only 233 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- PEANUT SAUCE
- BRAISED PORK BELLY (FILIPINO HUMBA)
- CRAB WITH TAMARIND AND CHILI (CUA RANG ME)
- VIETNAMESE CHA TOM
- 1 tablespoon chopped cilantro stems
- 1/2 teaspoon garlic-chili paste
- 1 tablespoon chopped mint
- 1/4 cup fresh lime juice
- 1 tablespoon light brown sugar
- 1/4 cup Thai fish sauce
- 1 green papaya, julienned
- 1 carrot, julienned
- 1/2 cup chopped peanuts
- fresh mint, roughly chopped
- fresh cilantro, roughly chopped
- 1 Thai bird chile, sliced, optional
- 1 green mango, julienned
- 1/2 jicama, julienned
- salt and pepper
- 16 jumbo shrimp
- wooden skewers
- Combine the julienned papaya, mango, carrots, jicama, and herbs in a large bowl.
- Set aside the dressing ingredients in a small bowl and whisk them until smooth.
- Put the shrimp on wooden skewers and grill them. Per individual, four are appropriate. Grill for 2 minutes on each side, seasoning with salt and pepper as you go.
- Toss the salad with the dressing while the shrimp are on the grill, then serve. Top the salad with the chopped peanuts on a serving tray and enjoy! Serve with the grilled shrimp skewers arranged on top. On the side, a few lime wedges.