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Ingredientes
- 1/4 lb Small shrimp (about 9),, shelled
- 1 lrg Garlic clove,, forced through a garlic press
- 3 Tbsp. Fresh lime juice
- 1 1/2 Tbsp. Asian fish sauce (preferably nuoc mam)
- 1 Tbsp. Sugar
- 1 sm Chili (1 or possibly 2 inches long), seeded and minced fine
- 3/4 lb Green papaya, peeled, seeded,, coarsely shredded, preferably in a food processor (about 3 c.)
- 1 x Carrot,, shredded fine
- 1/3 c. Fresh coriander leaves,, washed well and spun dry
- 2 Tbsp. Roasted peanuts,, crushed
Direcciones
- In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or possibly till cooked through. In a colander drain shrimp and rinse under cool water to stop cooking. Halve shrimp horizontally and devein. Make dressing: In a large bowl whisk together dressing ingredients till sugar is dissolved. Add in shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hrs ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 525g | |
| Calories 488 | |
| Calories from Fat 146 | 30% |
| Total Fat 16.63g | 21% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 2364mg | 99% |
| Potassium 1569mg | 45% |
| Total Carbs 63.41g | 17% |
| Dietary Fiber 18.7g | 62% |
| Sugars 31.11g | 21% |
| Protein 34.83g | 56% |
